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DINNERS 


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SUlslDAY 
DINNERS 

'^  - -fc^r  Book^^\ J 

Arranged  on  a  unique  plan,  combining  helpful  suggestions 

for  appetizing,  well-balanced  menus,  with  all  the  newest 

ideas  and  latest  discoveries  in  the  preparation  of  tasty, 

wholesome  cookery 


\ 


Written  and  Compiled  by 

XMRS.   ELIZABETH   O.   HILLER 

^  Founder  and  Principal  of  the  Chicago   Domestic 

Science  School,  and  a  noted  writer  and 
lecturer  on  culinary  subjects 


Published  by 

THE    N.    K.    FAIRBANK     COMPANY 

CHICAGO  NEW   YORK  ST.   LOUIS 

NEW   ORLEANS  MONTREAL 


Copyrighted  1913,  by  The  N.  K.  Fairbaak  Ctompany 


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And  the  passage  of  years  shall  not  dim  in 
the  least 

The  glory  and  joy  of  our  Sabbath-day  feast. 

— Eugene  Field 


PRICE,  $1.00 


INTRODUCTION 


O  the  modern  wide-awake,  twentieth-century  woman  effi- 
ciency in  household  matters  is  quite  as  much  a  problem 
as  efficiency  in  business  is  to  the  captains  of  industry. 

How  to  make  pure  food,  better  food  and  to  economize  on  the  cost 
of  same  is  just  now  taxing  the  attention  and  ingenuity  of  domestic 
science  teachers  and  food  experts  generally.  The  average  housewife 
is  intensely  interested  in  the  result  of  these  findings,  and  must  keep 
in  touch  with  them  to  keep  up  with  the  times  and  run  her  home  in 
an  intelligent  and  economical  as  well  as  healthful  routine. 

The  eternal  feminine  question  is,  "  What  shall  we  have  for  dinner 
to-day.'''*  It  is  not  always  the  easiest  thing  in  the  world  to  think  of 
a  seasonable  menu,  nor  to  determine  just  the  right  combination  that 
will  furnish  a  meal  appetizing  and  well-balanced  in  food  values. 
Furthermore,  both  the  expense  and  the  amount  of  work  entailed  in 
preparation  must  be  considered. 

This  Cook  Book  is  especially  designed  to  meet  just  that  pressing 
daily  need  of  the  housewife.  It  presents  for  her  guidance  a  menu  for 
every  Sunday  dinner  in  the  year;  it  suggests  dishes  which  are  season- 
able as  well  as  practical;  it  tells  in  a  simple,  intelligent  manner  just 
how  these  dishes  can  be  made  in  the  most  wholesome  and  econom- 
ical form;  and  the  recipes  have  all  been  especially  made  for  this  book 
and  tested  by  that  eminent  expert,  Mrs.  Elizabeth  O.  Hiller. 

The  title  of  "52  Sunday  Dinners"  has  been  given  the  book  be- 
cause Sunday  dinners  as  a  rule  are  a  little  more  elaborate  than  the 
other  dinners  of  the  week,  but  from  these  menus  may  be  gleaned 
helpful  hints  for  daily  use. 

While  climatic  conditions  differ  somewhat  in  various  sections  of 
the  country,  we  have  tried  to  approximate  the  general  average,  so 


that  the  suggestions  might  be  as  valuable  to  the  housewife  in  New 
England  as  to  the  housewife  in  the  West  or  South,  or  vice  versa. 

Simplicity,  economy  and  wholesomeness  have  been  given  pre- 
ferred attention  in  the  preparation  of  these  recipes,  many  of  which 
are  here  presented  for  the  first  time. 

In  the  interest  of  health  and  economy  a  number  of  the  recipes 
suggest  the  use  of  Cottolene — a,  frying  and  shortening  medium  of 
unquestioned  purity — in  place  of  butter  or  lard.  Cottolene  is  a 
vegetable  shortening,  pure  in  source  and  manufactured  amid  cleanly 
favorable  surroundings.  It  is  no  new,  untried  experiment,  having 
been  used  by  domestic  science  experts  and  thousands  of  housewives 
for  nearly  twenty  years ;  to  them  Cottolene  for  shortening  and  frying 
is  "equal  to  butter  at  half  the  price,  better  and  more  healthful  than 
lard — and  more  economical  than  either."  We,  therefore,  offer  no 
apologies  for  the  small  proportion  of  recipes  specifying  the  use  of 
Cottolene,  and  suggest  that  a  trial  will  convince  any  housewife  that 
Cottolene  makes  better  food  than  either  butter  or  lard,  and  is  prefer- 
able from  the  standpoints  of  eflficiency,  economy  and  healthfulness. 

We  commend  this  book  to  your  critical  inspection  and  test,  believ- 
ing you  will  find  it  convenient,  helpful,  unique  and  pointing  the  way 
to  better  and  more  economical  living. 

THE  N.  K.  FAIRBANK  COMPANY. 


^ . ^ 

$2  Sunday  Dinners  5 

For  All  Shortening  and  Frying  Use  COTTOLENE 


I  EARS  ago  nothing  but  butter  or  lard  were  used  for  shorten- 
ing and  frying;  to-day  the  visible  supply  of  these  two  prod- 
ucts is  insufficient  to  supply  the  demand,  taking  into  eon- 

•  sideration   the  amount  of  butter  required  for  table  use. 

Furthermore,  as  the  demand  increased  it  outgrew  the  supply  of 
butter  and  lard,  with  the  result  that  prices  were  materially  advanced; 
and,  incidentally,  the  quality  has  been  lowered.  Naturally,  under 
such  conditions  scores  of  substitutes  have  been  offered  as  shortening 
and  frying  mediums — some  meritorious,  but  mostly  inferior. 

Cottolene  is  not  offered  the  housewife  as  a  cheap  imitation  of 
either  butter  or  lard,  but  as  a  vegetable  product  which  is  superior 
to  either  for  cooking  purposes.  Because  it  happens  to  be  about  half 
the  price  of  butter,  or  less,  is  but  an  additional  reason,  from  a  purely 
economical  standpoint,  for  its  use.  The  main  argument  for  the  use 
of  Cottolene  is  the  purity  of  its  ingredients  and  the  wholesomeness  of 
the  food  prepared  with  it. 

There  isn't  an  ounce  of  hog  fat  in  Cottolene,  and  from  cotton- 
field  to  kitchen  human  hands  never  touch  the  product.  It  is  pure  and 
absolutely  free  from  taint  or  contamination  from  source  to  consumer. 
Packed  in  our  patent,  air-tight  tin  pails,  Cottolene  reaches  you  as 
fresh  as  the  day  it  was  made.  Lard  and  butter  are  sold  in  bulk,  and 
do  not  have  this  protection. 

Cottolene  is  always  uniform  in  quahty,  and  because  of  its  freedom 
from  moisture  it  goes  one-third  farther  than  butter  or  lard,  both  of 
which  contain  about  20%  of  water.  It  is  much  more  economical 
than  lard;  about  50%  more  so  than  butter. 

Cottolene  contains  no  salt,  and  is  richer  in  shortening  properities 
than  either  butter  or  lard.  Two-thirds  of  a  pound  of  Cottolene  will 
give  better  results  than  a  pound  of  either  butter  or  lard. 

Because  Cottolene  is  made  from  sweet  and  pure  oils,  refined  by 
our  own  special  process,  it  makes  food  more  digestible.  Its  use  in- 
sures hght,  flaky  pie-crust;  it  makes  deliciously  crisp,  tender  dough- 
nuts; for  cake-making  it  creams  up  beautifully  and  gives  results  equal 
to  the  best  cooking  butter;  muffins,  fritters,  shortcake  and  all  other 
pastry  are  best  when  made  with  Cottolene;  it  makes  food  light  and 
rich,  but  never  greasy.  Cottolene  heats  to  a  higher  temperature  than 
butter  or  lard,  and  cooks  so  quickly  the  fat  has  no  chance  to  soak  in. 

You  can  fry  fish  in  Cottolene  and  use  the  remaining  fat  for  fry- 
ing potatoes  or  other  food.  The  odor  of  fish  will  not  be  imparted  to 
the  other  food  fried  in  the  fat.  Cottolene  is  just  as  pure  and  healthful 
as  olive  oil,  and  is  unqualifiedly  recommended  by  leading  physicians, 
domestic  science  authorities  and  culinary  experts  as  wholesome, 
digestible  and  economical.  The  use  of  Cottolene  in  your  frying  and 
shortening  will  both  save  you  money  and  give  you  better  results. 


^2  Sunday  Dinners 


HOW  TO  USE  COTTOLENE 


The  General  Care  of  Cottolene 

Exercise  the  same  care  and  judgment  with  Cottolene  as  you 
would  with  butter,  lard  or  olive  oil;  keep  it  in  a  moderately  cool  place 
when  not  in  use,  just  as  you  would  butter — so  that  its  best  qualities 
may  be  preserved. 

Moreover,  just  because  you  occasionally  buy  strong  butter  or 
rancid  lard  which  your  grocer  has  kept  in  too  warm  a  place,  you  do 
not  denounce  all  butter  or  lard  and  give  up  their  use;  neither  would 
it  be  fair  to  condemn  Cottolene  simply  because  your  grocer  may 
not  have  kept  it  properly.  No  fat  will  keep  sweet  indefinitely  without 
proper  care. 

The  Use  of  Cottolene  for  Shortening 

Of  course,  the  recipes  in  this  book  indicate  the  exact  amount  of 
Cottolene  to  be  used.  In  your  other  recipes,  however,  a  general, 
and  importanty  rule  for  the  use  of  Cottolene  is : 

Use  one-third  less  Cottolene  than  the  amount  of  butter 
or  lard  given  in  your  recipe. 

For  cake-baking,  cream  the  Cottolene  as  you  would  butter, 
adding  a  little  salt ;  Cottolene  contains  no  salt.  For  other  pastry  handle 
exactly  the  same  as  directed  for  either  butter  or  lard,  using  one- 
third  less. 

The  Use  of  Cottolene  in  Frying 

In  sautHng,  browning  or  ^'shallow  frying**  (as  it  is  sometimes 
called)  use  only  enough  Cottolene  to  grease  the  pan.  The  Cottolene 
should  be  put  into  the  pan  while  cold  and,  after  the  bottom  of  the  pan 
is  once  covered  with  the  melted  Cottolene,  more  can  be  added  as 
desired.    Add  more  fat  when  you  turn  the  food. 

Cottolene  can  be  heated  to  a  much  higher  temperature  without 
burning  than  either  butter  or  lard,  but — ^unless  allowed  to  heat  gradu- 


52  Sunday  Dinners 


ally — the  Cottolene  may  burn  and  throw  out  an  odor,  just  as  would 
any  other  cooking-fat. 

For  deep  frying,  have  Cottolene  at  least  deep  enough  to  cover, 
or  float,  the  article  being  fried,  heating  slowly.  For  uncooked 
mixtures,  such  as  doughnuts,  fritters,  etc.,  test  with  one-inch  cubes 
of  stale  bread.  The  cubes  of  bread  should  brown  a  golden  brown  in 
one  minute;  or  test  with  a  bit  of  dough,  which  should  rise  at  once 
to  the  top  with  some  sputtering.  Make  this  test  always, — never 
trust  your  eye.  The  fat  should  be  kept  at  an  even  temperature. 
For  cooked  mixtures,  such  as  croquettes,  fish  balls,  etc.,  the  cube  of 
bread  should  brown  a  golden  brown  in  40  seconds. 

Uncooked  fish  and  meat  are  better  when  covered  with  bread 
crumbs,  to  keep  the  crisp  crust  desired  in  frying  food  (see  note  on 
Egging  and  Crumbing  under  Culinary  Hints,  Page  12).  The  fat 
should  be  hot  at  first,  that  it  may  not  penetrate;  then  reduce  the 
heat,  that  the  food  may  cook  till  done,  without  burning. 

Crumbed  food  is  usually  arranged  in  a  croquette  basket  before 
placing  it  in  the  hot  fat.  This  prevents  the  food  from  moving 
about,  which  sometimes  causes  the  crust  to  loosen  from  the  food, 
allowing  it  to  absorb  the  fat. 

Never  let  the  fat  heat  to  smoking  point,  for  then  it  is  burning  hot, 
and  the  food  will  burn  on  the  outside  while  the  inside  remains  raw 
and  uncooked.  Cook  only  three  or  four  pieces  at  once,  for  more  will 
chill  the  fat  and  prevent  perfect  frying. 

After  the  food  has  been  cooked  by  this  frying  method  it  should 
be  carefully  removed  at  once  from  the  fat  and  drained  on  brown  paper. 

Care  of  Cottolene  After  Frying 

After  the  frying  is  done,  the  fat  should  be  allowed  to  stand  in  a 
cool  place  to  permit  any  sediment  to  settle.  When  cool,  pour  the 
fat  carefully  through  a  double  fold  of  cheesecloth,  or  through  a 
fine  strainer.     It  is  then  ready  for  use. 

Cottolene  does  not  retain  the  taste  or  odor  from  any  article 
whatever  that  may  be  fried  in  it,  and  it  may  be  used  over  and 
over  again.  You  may  from  time  to  time,  add  fresh  Cottolene  to  it 
as  your  quantity  diminishes,  but  the  frying  qualities  of  the  Cotto- 
lene are  not  affected  by  the  shrinkage  of  the  fat. 


52  Sunday  Dinners 


What  Noted  Cooking  Experts  Think 
of  Cottolene. 


D 


HE  high  regard  in  which  Cottolene  is  held  by  all  those  who 
have  made  a  careful  study  of  food  preparation  and  food 
values  is  conclusively  shown  by  the  following  testimonials 
received  from  famous  authorities  on  Domestic  Science: 

Mrs.  Sarah  Tyson  Rorer 

Principal  Philadelphia  Cooking  School  and  Culinary  Editor  "The  Ladies' 
Home  Journal." 

"  /  use  Cottolene  in  every  and  all  the  ways  that  one  would  use  lard,  also  in  the  preparation 
of  sweet  cakes.  I  consider  it  an  important  frying  medium  and  a  much  more  healthful  prod- 
uct than  lard." 


Marion  Harland 

Author  of  the  famous  "Marion  Harland  Cook  Book." 

**Many  years  ago  I  discontinued  the  use  of  lard  in  my  kitchen  and  substituted  for  it  — 
as  an  experiment  —  Cottolene,  then  comparatively  a  new  product.  Since  my  first  trial  of 
it  I  can  truly  say  that  it  has  given  complete  satisfaction,  whether  it  is  used  alone,  as  'shorten- 
ing,' or  in  combination  with  butter  in  pastry,  biscuit,  etc.,  or  in  frying.  I  honestly  believe 
Utobe  the  very  best  thing  of  its  kind  ever  offered  to  the  American  housekeeper." 


Mrs.  Janet  M.  Hill 

Editor  "Boston  Cooking  School  Magazine." 

**For  several  years  I  have  used  Cottolene  in  my  own  kitchen  and  find  it  very  satisfactory. 
I  am  glad  to  commend  it." 

Miss  Jennie  Underwood 

Superintendent  The  New  York  Cooking  School. 

"  Wt  have  used  Cottolene  for  some  time  in  our  classes  here  and  are  more  than  pleaded 
vrith  the  results,  all  agreeing  that  it  is  a  very  valuable  article.  As  a  shortening  agent  in 
pastry,  biscuit,  etc.,  it  has  proved  aU  that  you  claim  for  it,  and  as  a  frying  agent  it  is  entirely 
satisfactory." 

Miss  Mary  Arline  Zurhorst 

Principal  National  School  Domestic  Arts  and  Science,  Washington,  D.  C. 

"Not  only  have  we  found  Cottolene  invaluable  as  a  frying  agent,  no  matter  how  delicate 
the  composition  of  the  article  to  be  cooked,  but  also  as  a  substitute  for  the  shortening  in  pas- 
tries arid  sweets  it  has  no  equal." 

These  are  but  a  few.  Other  well  known  authorities  who  have 
tested  Cottolene  and  recommend  its  use  are: 

Mrs.  F.  A.  Benson  Mrs.  Emma  P.  Ewing 

and  Mrs.  Christine  Terhune  Herrick 


^2  Sunday  Dinners 


Eminent  Physicians  Endorse  the 
Wholesomeness  of  Cottolene 


«pj||INE-TENTHS  of  all  human  ailments  are  due  primarily  to 
1^1  indigestion  or  are  aggravated  because  of  it.  The  chief 
I^J    cause  of  indigestion  is  food  prepared  with  lard.     The  fol- 

1  lowing  are  but  brief  extracts  from  letters  received,  showing 

the  high  esteem  in  which  Cottolene  is  regarded  as  a  cooking  medium 
by  physicians  ranking  among  the  highest  in  the  profession. 

J.  Hobart  Egbert,  A.  M.,  M.  D.,  Ph.  D. 

From  an  article  in  the  "Medical  Summary."  entitled,  "Available  Facts  for  Consump- 
tives and  Others  with  Wasting  Diseases." 

**7n  cooking  food,  we  would  recommend  the  'preparation  known  as  'Cottolene,*  g,  whole- 
some combination  of  fresh  beef  suet  and  purest  cottonseed  oil.  This  preparation  is  both 
economical  and  convenient,  free  from  adulteration  and  impurities,  and  dietetic  experiments 
conclusively  show  that  incorporated  in  food  it  yields  to  the  body  available  nourishment." 


R.  Ogden  Doremus,  M.  D.,  LL.  D. 

Professor  of  Chemistry,  Toxicology  and  Medical  Jurisprudence,  Bellevue  Hospital 
Medical  College,  New  York. 

"  As  a  substitute  for  lard,  which  is  its  purpose,  Cottolene  possesses  all  the  desirable 
qualities  of  lard  without  having  the  objectionable  features  inherent  in  all  products  obtained 
from  swine." 


Dr.  James  Page  Emery 

Prom  an  article  in  the  "American  Housekeeper"  entitled  "The  Most  Healthful  of  All 

Cooking  Fats." 

"  Cottolene,  being  essentially  a  vegetable  product,  forms  the  most  healthful  and  nutritious 
cooking  medium  known  to  the  food  experts  and  medical  'profession." 


Wm.  Jago,  F.  I.  C,  F.  C.  S. 

That  eminent  chemist,  William  Jago,  than  whom  there  is  no  higher  authority  on  cook- 
ing fats,  reports  as  follows  from  Brighton,  England: 

''I  find  Cottolene  to  consist  practically  of  100  per  cent  pure  fat,  the  following  being  the 
actual  results  obtained  by  analysis:  Percentage  of  Pure  Fat,  99.982.  I  found  the  'short- 
ening '  effect  of  12  ozs.  of  Cottolene  practically  equal  to  that  of  1  lb.  best  butter.  For  hygienic 
reasons,  Cottolene  may  be  used  with  safety  as  a  perfectly  harmless  and  innocuous  substitute 
for  other  fats  employed  for  dietetic  purposes" 


Other  eminent  physicians  who  have  endorsed  and  recommended  Cottolene 
are:  Henry  Seffmann,  M.  D.,  Professor  of  Chemistry,  Woman's  Medical  College 
of  Pennsylvania,  Philadelphia;  Prof.  Jesse  P.  Battershall,  Ph.  S.,  F.  C.  S., 
Chemist  U.  S.  Laboratory,  New  York;  Dr.  Allen  McLane  Hamilton,  New 
York,  N.  Y.;  Dr.  Edw.  Smith,  Analyst  New  York  State  Board  of  Health. 


10  §2  Sunday  Dinners 

HOW  TO  MEASURE 


HNE  cup,  or  one  tablespoon,  or  one  teaspoon,  means  a  full 
measure  —  all  it  will  hold  of  liquid,  and  even  with  the  rim, 
or  edge,  of  dry  material.  All  measurements  in  this  book  are 
'  level  unless  otherwise  stated,  and  the  quantities  indicated  are 

designed  for  a  family  of  six  persons. 

Stir  up  all  packed  materials,  like  mustard  in  its  box,  and  sift 
flour  before  measuring.  Fill  cup  without  shaking  down,  and  dip 
spoon  in  material,  taking  up  a  heaped  measure,  then  with  a  knife 
scrape  off  toward  the  tip  till  you  have  level  measure.  Pack  butter 
or  Cottolene  in  cup  so  there  will  be  no  air  spaces.  A  scant  cup 
means  one-eighth  less  and  a  heaped  cup  about  one-eighth  more 
than  a  level  cup. 

Divide  a  level  spoon  lengthwise  for  a  half  measure,  and  a  half 
spoon  crosswise  for  quarters  or  eighths.  A  pinch  means  about 
one-eighth,  so  does  a  saltspoon;  less  means  a  dash  or  a  few  grains. 

A  rounded  tablespoon  means  filled  above  the  rim  as  much  as  the 
spoon  hollow  below,  and  equals  two  of  level  measure.  It  also  equals 
one  ounce  in  weight,  and  two  rounded  tablespoons  if  put  together 
would  heap  a  tablespoon  about  as  high  as  would  an  egg,  giving  us 
the  old-time  measure  of  "butter  size  of  an  Ggg^"*  or  two  ounces,  or 
one-fourth  the  cup. 

Except  in  delicate  cake,  or  where  it  is  creamed  with  sugar,  and 
in  pastry  —  where  it  should  be  chilled  to  make  a  flaky  crust,  Cot- 
tolene or  butter  may  be  most  quickly  and  economically  measured 
after  it  is  melted.  Keep  a  small  supply  in  a  granite  cup,  and  when 
needed,  stand  the  cup  in  hot  water,  and  when  melted,  pour  the 
amount  desired  into  the  spoon  or  cup.  For  all  kinds  of  breakfast 
cakes,  it  is  especially  helpful  to  measure  it  in  this  way. 

Soda,  baking  powder,  spices,  etc.,  are  generally  measured  with 
a  teaspoon,  level  measure,  for  this  gives  the  proportional  amount 
needed  for  the  cup  measure  of  other  materials. 


STANDARD  TABLE  OF  WEIGHTS  AND  MEASURES 

(All  measurements  are  made  level) 

Liquids 

60  drops =1  teaspoon  2  gills =1  cup 

3  teaspoons =1  tablespoon  2  cups =1  pint 

1  tablespoon =  J^  ounce  2  cups  milk  or  water. . .    =   1  pound 

4  tablespoons =  M  cup  or  J^  gill 

Solids 

2  tablespoons  flour =1  ounce  2J^  cups  powdered  sugar =1  pound 

4  cups  flour =   1  pound  or  2  solid  cups  chopped  meat.  ...    =1  pound 

1  quart  2  tablespoons  butter  (solid  and 

2  solid  level  cups  of  butter  or  level) =   1  ounce 

Cottolene =1  pound  4  tablespoons  butter  (solid  and 

H  solid  level  cup  btitter =   M  pound  level) =   M  cup 

2  tablespoons  granulated  sugar    =  1  ounce  4  tablespoons  coffee =   1  ounce 

2  cups  granulated  sugar =1  pound  9  large  eggs =  1  pound 


52  Sunday  Dinners 


11 


Time  Tables  for  Cooking 


Baking  Bread,  Cakes  and 
Puddings 

Loaf  bread 40  to  60  m. 

Rolls,  Biscuit 10  to  20  m. 

Graham  gems 30  m. 

Gingerbread 20  to  30  m. 

Sponge-cake 45  to  60  m. 

Plain  cake 30  to  40  m. 

Fruit  cake 2  to  3  hrs. 

Cookies 10  to  15  m. 

Bread  pudding 1  hr. 

Rice  and  Tapioca 1  hr. 

Indian  pudding 2  to  3  hrs. 

Plum  pudding 2  to  3  hrs. 

Custards 15  to  20  m. 

Steamed  brown-bread 3  hrs. 

Steamed  puddings 1  to  3  hrs. 

Pie-crust about  30  m. 

Potatoes 30  to  45  m. 

Raked  beans 6  to  8  hrs. 

Braised  meat 3  to  4  hrs. 

Scalloped  dishes 15  to  20  m. 

Baking  Meats 

Beef,  sirloin,  rare,  per  lb 8  to  10  m. 

Beef,  sirloin,  well  done,  per  lb .  12  to  15  m. 
Beef,  rolled  rib  or  rump,  per 

lb 12  to  15  m. 

Beef,  long  or  short  fillet 20  to  30  m. 

Mutton,  rare,  per  lb 10  m. 

Mutton,  well  done,  per  lb. . .  .  15  m. 

Lamb,  well  done,  per  lb 15  m. 

Veal,  well  done,  per  lb •         20  m. 

Pork,  well  done,  per  lb 30  m. 

Turkey,  10  lbs.  wt 3  hrs. 

Chickens,  3  to  4  lbs.  wt 1  to  1^  hrs. 

Goose,  8  lbs 2  hrs. 

Tame  duck 40  to  60  m. 

Game  duck 30  to  40  m. 

Grouse,  Pigeons 30  m. 

Small  birds 15  to  20  m. 

Venison,  per  lb 15  m. 

Fish,  6  to  8  lbs. ;  long,  thin  fish  1  hr. 

Fish,  4  to  6  lbs. ;  thick  Halibut  1  hr 

Fish,  small 20  to  30  m. 

Freezing 

Ice  Cream 30  m. 


Boiling 

Coffee 3  to    5  m. 

Tea,  steep  without  boiling ...  5  m. 

Commeal 3  hrs. 

Hominy,  fine 1  hr. 

Oatmeal,  rolled 30  m. 

Oatmeal  coarse,  steamed ....  3  hrs. 

Rice,  steamed 45  to  60  m. 

Rice,  boiled 15  to  20  m. 

Wheat  Granules 20  to  30  m. 

Eggs,  soft  boiled 3  to    6  m. 

Eggs,  hard  boiled 15  to  20  m. 

Fish,  long,  whole,  per  lb 6  to  10  m. 

Fish,  cubical,  per  lb 15  m. 

Clams,  Oysters 3  to    5  m. 

Beef,  corned  and  a  la  mode. .  3  to  5  hrs. 

Soup  stock 3  to  6  hrs. 

Veal,  Mutton 2  to  3  hrs. 

Tongue 3  to  4  hrs. 

Potted  pigeons 2  hrs. 

Ham 5  hrs. 

Sweetbreads 20  to  30  m. 

Sweet  corn 5  to    8  m. 

Asparagus,  Tomatoes,  Peas .  .  15  to  20  m. 
Macaroni,  Potatoes,  Spinach, 

Squash,  Celery,  Cauliflower, 

Greens 20  to  30  m. 

Cabbage,  Beets,  young 30  to  45  m. 

Parsnips,  Turnips 30  to  45  m. 

Carrots,  Onions,  Salsify 30  to  60  m. 

Beans,  String  and  Shelled.. .  .  1  to  2  hrs. 
Puddings,  1  quart,  steamed . .  3  hrs. 

Puddings,  small 1  hr. 

Frying 

Croquettes,  Fish  Balls 1  m. 

Doughnuts,  Fritters 3  to  5  m. 

Bacon,  Small  Fish,  Potatoes.    2  to  5  m. 

Breaded  Chops  and  Fish ....  5  to  8  m. 

Broiling 

Steak,  one  inch  thick 4  m. 

Steak,  one  and  a  half  inch  thick  6  m. 

Small,  thin  fish 5  to    8  m. 

Thick  fish 12  to  15  m'. 

Chops  broiled  in  paper 8  to  10  m. 

Chickens 20  m. 

Liver,  Tripe,  Bacon 3  to    8  m 


12  5 2  Sunday  Dinners 

HELPFUL  CULINARY  HINTS 

On  Methods  of  Cooking 

Water  boiling  slowly  has  the  same  temperature  as  when  boiling  rapidly,  and  will  do 
just  the  same  amount  of  work;  there  is,  therefore,  no  object  in  wasting  fuel  to  keep 
water  boiling  violently. 

Stewing  is  the  most  economical  method  of  cooking  the  cheaper  and  tougher  cuts  of 
meats,  fowl,  etc.  This  method  consists  in  cooking  the  food  a  long  time  in  sufficient 
water  to  cover  it  —  at  a  temperature  slightly  below  the  boiling  point. 

Braising.  In  this  method  of  cooking,  drippings  or  fat  salt  pork  are  melted  or  tried 
out  in  the  kettle  and  a  bed  of  mixed  vegetables,  fine  herbs  and  seasoning  placed  therein. 
The  article  being  cooked  is  placed  on  this  bed  of  vegetables,  moisture  is  added  and  the 
meat  cooked  until  tender  at  a  low  temperature.  The  last  half  hour  of  cooking  the 
cover  is  removed,  so  that  the  meat  may  brown  richly. 

In  broiling  and  grilling,  the  object  is  first  to  sear  the  surface  over  as  quickly  as 
possible,  to  retain  the  rich  juices,  then  turn  constantly  until  the  food  is  richly  browned. 
Pan-broiling  is  cooking  the  article  in  a  greased,  hissing-hot,  cast-iron  skillet,  tiUToing 
often  and  drawing  off  the  fat  as  it  dries  out. 

SautSing  is  practically  the  same  as  pan-broiling,  except  that  the  fat  is  allowed  to 
remain  in  the  skillet.  The  article  is  cooked  in  a  small  amount  of  fat,  browning  the 
food  on  one  side  and  then  turning  and  browning  on  the  other  side. 

Frying.  While  this  term  is  sometimes  used  in  the  sense  of  sauteing  it  usually  con- 
sists of  cooking  by  means  of  immersion  in  deep,  hot  fat.  When  frying  meats  or  fish  it 
is  best  to  keep  them  in  a  warm  room  a  short  time  before  cooking,  then  wipe  dry  as 
possible.  As  soon  as  the  food  has  finished  frying,  it  should  be  carefully  removed  from 
the  fat  and  drained  on  brown  paper. 

Egging  and  Crumbing  Food 

Use  for  this  dry  bread  crumbs,  grated  and  sifted,  crackers  rolled  and  sifted,  or  soft 
stale  bread  broken  in  pieces  and  gently  rubbed  through  croquette  basket;  the  eggs 
should  be  broken  into  a  shallow  plate  and  slightly  beaten  with  a  fork  to  mix  the  white 
thoroughly.  Dilute  the  eggs  in  the  proportion  of  two  tablespoons  cold  milk  or  water 
to  every  egg.  The  crumbs  should  be  dusted  on  the  board;  the  food  to  be  fried  should 
be  lightly  crumbed  all  over,  then  dipped  into  egg  so  as  to  cover  the  article  entirely,  then 
rolled  again  in  bread  crumbs.  Sometimes,  as  in  cooking  fish,  flour  is  used  for  the  first 
coating  in  place  of  the  crumbs,  the  article  being  then  dipped  into  the  egg  mixture,  then 
with  crumbs  and  then  fried. 

Larding 

Consists  of  introducing  small  strips  of  fat,  salt  pork  or  bacon  through  uncooked  meat. 
To  lard,  introduce  one  end  of  the  lardoon  (the  small  strip  of  fat)  into  a  larding  needle 
and  with  the  pointed  end  take  up  a  stitch  one-half  inch  deep  and  one-half  inch  wide. 
Draw  the  needle  through  carefully  so  that  the  ends  of  the  lardoon  may  project  evenly 
over  the  surface  of  the  meat.  Oftentimes,  however,  thin  slices  of  fat,  salt  pork  or 
bacon  are  placed  over  the  meat  as  a  substitute  for  larding,  although  it  does  not  give 
quite  the  same  delicious  flavor  or  look  so  attractive. 

Marinating 

Consists  of  adding  a  pickle,  composed  of  vinegar  and  oil,  to  the  ingredients  of  some 
combination  used  in  salad  making. 

Cleaning  Cooking  Utensils 

For  washing  dishes  and  cleaning  pots  and  pans  use  a  solution  made  by  dissolving 
a  teaspoonful  or  so  of  Gold  Dust  Washing  Powder  in  a  dish-pan  full  of  water.  If  the 
cooking  utensils  have  become  charred  or  stained  in  cooking,  sprinkle  some  Polly 
Prim  Cleaner  on  a  damp  cloth  and  rub  utensil  thoroughly.  After  scouring,  rinse 
the  article  well  in  hot  water,  and  wipe  dry.  Use  Polly  Prim  Cleaner  also,  for 
cleaning  cutlery  and  for  keeping  the  refrigerator  clean  and  sweet. 


o^ft^tfo^rpj 


Hail!  hail!  the  New  Year,  ring 

the  bells 
Till  music  echoes  o'er  the  dells, 
Play  merry  tunes,  sing  merry  songs, 
For  joy  to  this  New  Year  belongs. 

— Raymond, 


14  5^  Sunday  Dinners  itTZ 


First  Sunday 


EDITOR'S  NOTE: 

This  menu — the  first  of  the  year — has  been  prepared  rather  more  elaborately  than 
the  customary  Sunday  menus,  with  the  thought  that  it  might  serve  also  as  sugges- 
tion for  a  New  Year's  Dinner. 


Qfyienu 


Oysters  on  the  Half  Shell 

Mangoes  Salted  Nuts  Olives 

Consomme  Duchess  —  Imperial  Sticks 

Crab  Meat  in  Timbale  Cases 

"Green"  Goose  Roasted  —  Potato  and  Nut  Stuffing 

Chantilly  Apple  Sauce 

Onions  au  Gratin 

Endive,  Celery  and  Green  Pepper  Salab 

Vanilla  Ice  Cream  —  Chocolate  Sauce 

CocoANUT  Cubes  —  Chocolate  Nut  Cake 

Fruit  Raisins  Nuts 

Roquefort  Cheese  —  Water  Biscuit 

Cafe  Noir 

4 ^ ,. 

OYSTERS  ON  THE  HALF  SHELL 

3  dozen  oysters.  Salt,  pepper,  Tobasco,  horse- 

2  lemons  cut  in  quarters.  radish  and  Tomato  catsup. 

Process:  If  possible,  have  the  little  Blue  Points.  Open,  loosen, 
and  leave  them  on  the  lower  shell.  Fill  soup  plates  with  shaved  ice 
and  arrange  shell  on  ice  having  the  small  end  of  shells  point  toward 
center  of  the  plate.  Wash  lemons,  cut  in  quarters,  remove  seeds 
and  serve  one-quarter  in  center  of  each  plate.  Garnish  with  sprays 
of  parsley  arranged  between  the  shells.  Pass  remaining  ingredients 
on  a  small  silver  tray,  or  a  cocktail  dressing  may  be  made  and  served 
in  a  small  glass  dish  and  passed  to  each  guest. 


iZTsL^ay  52  Sunday  Dinners 15 

CONSOMME  DUCHESS 

Consomme  served  with  a  meringue,  prepared  as  follows:  Beat 
the  whites  of  eggs  very  stiff  and  drop  by  heaping  tablespoonsful  into 
milk  heated  to  the  scalding  point  in  a  shallow  vessel  (a  dripping  pan 
is  the  best),  using  care  that  milk  does  not  scorch.  Turn  each  spoon- 
ful, allowing  it  to  cook,  until  it  sets.  Place  one  of  these  individual 
meringues  on  the  top  of  each  service  of  consomme,  and  sprinkle  with 
finely  chopped  parsley.     Serve  with  Imperial  Sticks. 

IMPERIAL  STICKS 

Cut  stale  bread  in  one-third  inch  slices,  remove  the  crusts. 
Spread  thinly  with  butter.  Cut  slices  in  one-third  inch  strips,  put 
on  a  tin  sheet  and  bake  until  a  delicate  brown  in  a  hot  oven.  Pile 
"log  cabin"  fashion  on  a  plate  covered  with  a  doily,  or  serve  two 
sticks  on  plate  by  the  side  of  cup  in  which  soup  is  served. 

CRAB  MEAT  IN  TIMBALE  CASES 

8  Timbale  cases.  1  tablespoon  onion  finely  chopped. 

2  cups  crab  meat.  Salt,  pepper,  paprika. 

3  tablespoons  butter.  Few   grains    each    cayenne,    mustard 
3  tablespoons  flour.  and  nutmeg. 

Yolks  2  eggs.  2  cups  hot  thin  cream. 

Process:  Melt  butter  in  a  sauce  pan,  add  onion  and  cook  ^\e 
minutes  without  browning,  stirring  constantly.  Add  flour  and 
stir  until  well  blended.  Add  hot  cream  gradually,  continue  stirring, 
add  seasoning  to  taste.  Remove  from  range  and  add  egg  yolks 
slightly  beaten.  Reheat  crab  meat  in  sauce  (over  hot  water).  Serve 
in  Swedish  Timbales. 

SWEDISH  TIMBALES 

1  cup  flour.  1  egg, 

}/2  teaspoon  salt.  %  cup  milk. 

1  teaspoon  sugar.  1  tablespoon  olive  oil. 

Process:  Mix  and  sift  flour,  salt  and  sugar,  add  milk  slowly, 
stirring  constantly,  add  well  beaten  egg  and  olive  oil.  Mixture 
should  be  very  smooth,  strain  and  let  stand  over  night.     Heat  a 


16 S2  Sunday  Dinners  iZTund., 

timbale  iron  in  hot  Cottolene,  drain  and  dip  iron  into  batter,  (having 
batter  in  a  small  pitcher),  place  in  hot  Cottolene  and  fry  until  crisp 
and  delicately  browned.  Remove  from  iron  and  invert  on  brown 
paper.  These  dainty  cases  are  for  all  kinds  of  creamed  mixtures. 
They  are  used  instead  of  patty  shells  or  croustades. 

EOAST  GOOSE 
PREPARING  THE  GOOSE  FOR  THE  OVEN 

Singe,  and  remove  all  pin  feathers.  Before  drawing  the  bird 
give  it  a  thorough  scrubbing  with  a  brush,  in  a  warm  Fairy  soap 
solution.  This  is  very  necessary  for  it  cleans  off  all  dirt  that  becomes 
mixed  with  the  oily  secretions,  and  opens  and  cleanses  the  pores  that 
the  oil  may  be  more  readily  extracted.  Draw  and  remove  every- 
thing that  can  be  taken  out,  then  rinse  thoroughly  and  wipe  inside 
and  out,  with  a  clean  crash  towel;  sprinkle  the  inside  lightly  with 
salt,  pepper,  and  powdered  sage.     (The  latter  may  be  omitted.) 

Stuff  with  the  following  mixture  and  truss  as  turkey. 

POTATO  AND  NUT  STUFFING 
(For  Roast  Goose  or  Duck) 
4  cups  hot  mashed  potatoes.  }/2  teaspoon  paprika. 

23^  tablespoons  finely  chopped         IJ^  teaspoon  salt. 
,         onion  or  chives.  J^  cup  cream. 

1  cup   Enghsh  Walnut    meats        2  tablespoons  butter, 
chopped  moderately.  Yolks  of  2  eggs. 

1  teaspoon  sweet  herbs  if  the  flavor  is  desired. 

Process:  Mix  the  ingredients  in  the  order  given  and  fill  the 
body  of  the  goose. 

ROASTING  THE  BIRD 

After  trussing,  place  the  goose  on  a  rack  in  a  dripping  pan, 
sprinkle  with  salt,  cover  the  breast  with  thin  slices  of  fat  salt  pork, 
and  place  in  the  oven.  Cook  three-quarters  of  an  hour,  basting 
often  with  the  fat  in  the  pan.  Then  remove  pan  from  oven  and 
drain  off  all  the  fat.  Remove  the  slices  of  pork  and  sprinkle  again 
with  salt  and  dredge  with  flour  and  return  to  oven.  When  the  flour 
is  delicately  browned,  add  one  cup  of  boiling  water  and  baste  often; 


JTTs'un.iay  $2  SuTiday  Dinners 17 

add  more  water  when  necessary.  Sprinkle  lightly  with  salt  and 
again  dredge  with  flour.  Cook  until  tender,  from  one  and  one-half 
to  three  hours,  according  to  the  age  of  the  bird.  If  you  have  a  very 
young  goose  it  is  infinitely  better  to  steam  or  braise  it  until  tender, 
then  dredge  it  with  salt  and  flour  and  brown  it  richly  in  the  oven. 
Serve  on  a  bed  of  cress,  garnish  with  Baked  Snow  or  Jonathan 
apples. 

CHANTILLY  APPLE  SAUCE   (WITH  HORSERADISH) 

Pare,  core  and  cut  in  quarters,  five  medium-sized  Greenings. 
Cook  with  very  little  water;  when  quite  dry,  rub  through  a  fine 
puree  strainer.  To  the  pulp  add  one-half  cup  granulated  sugar, 
five  tablespoons  grated  horseradish,  then  fold  in  an  equal  quantity 
of  whipped  cream.     Serve  at  once  with  roast  goose,  ducks  or  goslings. 

ONIONS  AU  GRATIN 

Cook  one  quart  of  uniform-sized,  silver-skinned  onions  in  boiling 
salted  water.  When  quite  tender,  drain  and  turn  into  a  baking 
dish;  cover  with  Cream  Sauce  (see  Page  15l),  sprinkle  the  top  with 
fine  buttered  cracker  crumbs  and  finish  cooking.  Brown  crumbs 
delicately. 

ENDIVE,  CELERY  AND  GREEN  PEPPER  SALAD 

Select  crisp,  well-bleached  heads  of  endive,  separate  the  leaves, 
keeping  the  green  leaves  separate  from  the  bleached;  wash  and  dry. 
Dispose  the  leaves  on  individual  plates  of  ample  size.  Arrange  the 
green  leaves  first,  then  the  bleached  leaves  until  a  nest  has  been 
formed;  fill  the  centers  with  the  hearts  of  celery  cut  in  one-half  inch 
pieces.  Cut  a  slice  from  the  stem  end  of  crisp  red  and  green  pepjjers, 
remove  the  seeds  and  veins  and  cut  in  the  thinnest  shreds  possible, 
using  the  shears.  Strew  these  shreds  over  each  portion  and,  just 
before  serving,  marinate  each  with  French  Dressing. 

VANILLA  ICE  CREAM 

%  cup  sugar.  1  quart  cream. 

H  cup  water.  IJ^  tablespoons  vanilla. 


18  5^  Sunday  Dinners  itTZ 


First  Sunday 


Process:  Make  a  syrup  by  boiling  sugar  and  water  three  minutes. 
Cool  slightly  and  add  to  cream,  add  vanilla  and  freeze  in  the  usual 
way.  Pack  in  a  brick-shape  mold.  Bury  in  salt  and  ice,  let  stand 
several  hours.  Remove  from  mold  to  serving  platter  and  pour 
around  each  portion  Hot  Chocolate  Sauce. 

HOT  CHOCOLATE  SAUCE 

Melt  two  squares  chocolate  in  a  sauce-pan,  add  one  cup  sugar, 
one  tablespoon  butter  and  two-thirds  cup  boiling  water.  Simmer 
fifteen  minutes.  Cool  slightly  and  add  three-fourths  teaspoon 
vanilla. 

COCOANUT  CUBES 

Use  recipe  for  Bride's  Cake  (see  recipe  on  Page  175).  Bake  in  a 
sheet.  When  cool  cut  in  two-inch  cubes  and  cover  each  cube  with 
Boiled  Frosting;  sprinkle  thickly  with  fresh  grated  cocoanut. 

CHOCOLATE  NUT  CAKE 

3^  cup  Cottolene.  4  teaspoons  baking  powder. 

2  cups  sugar.  34  teaspoon  salt. 

4  eggs.  2  squares  chocolate  melted. 

1  cup  milk.  5€  cup  English  walnut  meats  broken 

23^  cups  flour.  in  pieces. 

}/2  teaspoon  vanilla. 

Process:  Cream  Cottolene,  add  gradually  one  cup  sugar,  stirring 
constantly.  Beat  egg  yolks  thick  and  light,  add  gradually  remain- 
ing cup  of  sugar;  combine  mixtures.  Add  melted  chocolate.  Mix 
and  sift  flour,  baking  powder  and  salt;  add  to  first  mixture  alternately 
with  milk.  Add  nut  meats  and  vanilla,  then  cut  and  fold  in  the 
whites  of  eggs  beaten  stiff.  Turn  into  a  well-greased  tube  pan  and 
bake  forty-five  minutes  in  a  moderate  oven.  Cool  and  spread  with 
boiled  frosting. 


January 
Second  Sunday 


52  Sunday  Dinners  19 


(menu 

CONSOMMIJ   WITH    EgG   BaLLS 

Celery  Olives 

Breaded  Sea  Bass  —  Sauce  Tartare 

Norwegian  Potatoes  Stewed  Tomatoes 

Cabbage  Relish 

Lemon  Pie  Cheese 

Cafe  Noir 

A ^ 

CONSOMME  WITH  EGG  BALLS 

To  six  cups  of  hot  Consomme  add  egg  balls,  serving  three  or 

four  in  each  portion. 

EGG  BALLS 

1  hard  cooked  egg.  Few  drops  onion  juice. 

3^8  teaspoon  salt.  1  teaspoon  thick  cream. 

Few  grains  pepper.  34    teaspoon   finely    chopped 

parsley. 

Process:  Mash  yolk,  rub  through  a  sieve,  add  finely  cnopped 
white,  seasonings,  parsley  and  cream.  Moisten  with  some  of  the 
yolk  of  a  raw  egg  until  of  the  consistency  to  handle.  Shape  with  the 
hands  in  tiny  balls  and  poach  two  minutes  in  boiling  water  or  a 
little  consomme.     Remove  with  skimmer.     Serve  at  once. 

BREADED  SEA  BASS 

Remove  the  skin  from  a  sea  bass,  bone  and  cut  fillets  in  pieces 
for  serving.  Rub  over  with  the  cut  side  of  a  lemon,  sprinkle  with 
salt,  pepper,  dredge  with  flour.  Dip  in  egg  (diluted  with  two 
tablespoons  cold  water)  then  in  fine  cracker  crumbs;  repeat.  Place 
in  croquette  basket  and  fry  in  deep,  hot  Cottolene.  Drain,  arrange 
on  hot  serving  platter.  Garnish  with  Norwegian  Potatoes,  parsley 
and  slices  of  lemon.     Serve  Sauce  Tartare  in  a  sauce  boat. 

(For  recipe  for  Sauce  Tartare  see  page  84.) 


20  ^2  Sunday  Dinners  itZTsunday 


NORWEGIAN  POTATOES 

Wash,  scrub  and  pare  six  medium  size  potatoes.  Cook  in 
boiling  salted  water  until  tender.  Drain,  pass  through  ricer.  Add 
six  anchovies  drained  from  the  oil  in  bottle  and  cut  in  one-fourth 
inch  pieces,  one-half  teaspoon  finely  chopped  parsley,  one-half 
teaspoon  French  mustard,  salt  if  necessary,  one-eighth  teaspoon 
pepper,  a  few  grains  nutmeg,  two  tablespoons  butter,  and  yolks  two 
eggs  slightly  beaten.  Beat  thoroughly,  place  on  range  and  cook 
slowly  three  minutes,  stirring  constantly.  Remove  from  range, 
spread  mixture  on  plate  to  cool,  then  mold  like  small  eggs.  Roll 
in  crumbs,  egg  and  crumbs.  Arrange  in  croquette  basket  and  fry 
a  golden  brown  in  deep,  hot  Cottolene. 

STEWED  TOMATOES 

To  one  can  of  hot  tomatoes  add  two-thirds  cup  toasted  bread 
crumbs.  Season  with  salt,  few  drops  Tobasco  sauce,  two  table- 
spoons sugar,  and  one-fourth  cup  butter.  Heat  to  boiling  point  and 
turn  into  hot  serving  dish. 

CABBAGE  RELISH 

Chop  crisp,  white  cabbage  very  fine  (there  should  be  two  cups). 
Chop  one  green  pepper  and  one  medium-sized  Bermuda  onion  the 
same.  Mix  well  and  season  with  one  teaspoon  salt,  one-eighth 
teaspoon  black  pepper,  one  teaspoon  celery  seed  and  three  table- 
spoons sugar.  Dilute  one-fourth  cup  vinegar  with  two  tablespoons 
cold  water;  add  to  relish.     Chill  and  serve  in  crisp  lettuce  leaves. 

LEMON  PIE 

^  cup  sugar.  2  egg  yolks  slightly  beaten. 

1  cup  boiling  water,  4  tablespoons  lemon  juice. 

2  tablespoons  cornstarch.  Grated  rind  one  lemon. 
2  tablespoons  flour.  1  teaspoon  butter. 

Few  grains  salt. 
Process:    Mix  sugar,  cornstarch,  flour  and  salt,  add  boiling 
water  gradually,  stirring  constantly.     Cook  over  hot  water  until 
mixture  thickens;  continue  stirring.    Add  lemon  juice,  rind,  butter, 


i::Z''suniay  $2  Sunduy  Dinners 21 

and  ^gg  yolks.  Line  a  pie  pan  with  Rich  Paste,  wet  edges,  and  lay- 
around  a  rim  of  pastry  one  inch  wide;  flute  edge.  Cool  mixture 
and  turn  in  lined  pan.  Bake  in  a  moderate  oven  until  crust  is  well 
browned.  Remove  from  oven,  cool  slightly,  spread  with  meringue, 
return  to  oven  to  bake  and  brown  meringue. 

MERINGUE 

Whites  2  eggs.  34  teaspoon  lemon  or  orange 

2    tablespoons  powdered  sugar.  extract. 

Process:  Beat  whites  until  stiff  and  dry;  add  sugar  by  the  tea- 
spoonful;  continue  beating.  Add  flavoring,  drop  by  drop.  Spread 
unevenly  over  pie  and  bake  fifteen  minutes  in  a  slow  oven;  brown 
the  last  five  minutes  of  baking. 

CAFfi  NOIR  (AFTER-DINNER  COFFEE) 

To  prepare  after-dinner  coffee,  use  twice  the  quantity  of  coffee 
or  half  the  quantity  of  water,  given  in  recipe  for  Boiled  Coffee  (see 
Page  30).  This  coffee  may  be  prepared  in  the  Percolator,  following 
the  directions  given  in  the  foregoing.  Milk  or  cream  is  not  served 
with  black  coffee.  Serve  in  hot  after-dinner  coffee  cups,  with  or 
without  cut  loaf  sugar. 


22  52  Sunday  Dinners nML^ay 

QVlenu 

Noodle  Soup 

Boiled  Beef  —  Horseradish  Sauce 

Baked  Potatoes 

Macaroni  with  Tomato  Sauce 

Chiffonade  Salad 

Steamed  Cottage  Pudding 

Banana  Sauce 

Coffee  Tea 


NOODLE  SOUP 

2  quarts  Chicken  Consomme.         1  teaspoon  finely  chopped  parsley. 
1  recipe  noodles  cut  very  fine  (see  below). 

Process:  Cook  fowl  same  as  for  Boiled  Fowl  (do  not  tie  in 
cheese  cloth).  Drain  fowl  from  stock,  and  strain.  When  cold, 
remove  fat,  and  clear.  Reheat,  add  noodles,  and  simmer  twenty 
minutes.     Sprinkle  with  parsley  and  serve  very  hot. 

NOODLES 

1  egg.  Flour. 

Y2  teaspoon  salt.  Few  grains  nutmeg. 

Process:  Beat  egg  slightly,  add  seasonings,  add  flour  enough  to 
make  a  stiff  dough.  Knead  on  a  floured  board  until  smooth  and 
elastic.  Roll  out  on  a  sheet  as  thin  as  paper,  cover  and  let  stand 
for  half  an  hour.  Roll  loosely  and  cut  the  desired  width,  either  in 
threads  or  ribbons,  unroll  and  scatter  over  board;  let  lay  half  an 
hour.  Cook  in  boiling,  salted  water  fifteen  minutes,  drain  and  add 
to  soup.  Noodles  may  be  cooked  in  Consomme  twenty  minutes  but 
the  soup  will  not  be  as  clear  as  when  noodles  are  cooked  previously. 


January  ^^  S ufiduy  Ditiners  23 


Third  Sunday 


BOILED  BEEF 

Have  five  pounds  of  beef,  cut  from  the  face  of  the  rump.  Wipe 
meat,  sprinkle  with  salt,  pepper,  and  dredge  with  flour.  Brown 
richly  in  an  iron  skillet  in  some  of  its  own  fat  tried  out,  turning 
often.  Remove  to  kettle  and  cover  with  boiling  water.  Add  one 
tablespoon  salt,  one-half  teaspoon  peppercorns,  a  bit  of  bay  leaf, 
one  carrot  sliced,  one  turnip  sliced,  and  one-half  onion  sliced.  Add 
two  sprays  each  of  parsley  and  thyme  and  one  of  marjoram.  Cover 
and  heat  to  boiling  point.  Skim  when  necessary.  Reduce  heat  and 
simmer  until  meat  is  tender  (four  or  five  hours).  Remove  to  serving 
platter.  Strain  stock  and  use  for  soup  or  sauces.  Serve  meat  with 
hot  Horseradish  Sauce.     (For  recipe  see  page  51.) 

MACARONI  WITH  TOMATO  SAUCE 

Cook  one  cup  macaroni,  broken  in  inch  pieces,  in  boiling  salted 
water  twenty  minutes.  Drain,  and  pour  over  cold  water  to 
separate  pieces.  Mix  with  one  and  one-half  cups  Tomato  Sauce. 
Add  one-half  cup  grated  cheese.  Turn  into  a  buttered  baking  dish, 
cover  with  buttered  crumbs,  bake  twenty  minutes  in  a  hot  oven. 

TOMATO  SAUCE 

1  half  can  tomatoes.  Bit  of  bay  leaf. 

}/s  teaspoon  soda.  J^  teaspoon  salt. 

1  teaspoon  sugar.  Few  grains  cayenne. 
6  peppercorns.  4  tablespoons  butter. 

2  cloves.  3  tablespoons  flour. 
Slice  onion.  1  cup  Brown  Stock. 

Process:  Heat  tomatoes  to  boiling  point;  add  soda  and  the 
seven  ingredients  following.  Cook  twenty  minutes.  Rub  through  a 
puree  strainer,  add  stock.  Brown  butter  in  a  sauce-pan,  add  flour 
and  continue  browning,  stirring  constantly.  Add  hot  tomato 
mixture  slowly,  mix  well,  and  pour  over  Macaroni. 

CHIFFONADE  SALAD 

Cut  the  hearts  of  celery  in  one-inch  pieces,  cut  pieces  in  straws 
to  fill  one  cup.     Remove  the  pulp  from  grape  fruit,  leaving  each 


24  5^  Sunday  Dinners  •''^""^'^^ 


Third  Sunday 


half-section  in  its  original  shape.  There  should  be  one  cup.  Peel 
and  chill  four  medium-sized  tomatoes  (Southern  or  hot-house  at  this 
season),  cut  in  slices.  Cut  the  bleached  leaves  of  Chicory  in  pieces 
for  serving,  arrange  in  nests  on  serving  dish,  and  arrange  other 
ingredients  in  separate  mounds  in  the  nests.  Marinate  with  French 
Dressing,  and  garnish  each  with  chopped  parsley,  green  and  red 
sweet  peppers  cut  in  thread-like  strips,  and  sprays  of  pepper-grass 
or  parsley.     Pass  Mayonnaise  Dressing. 

STEAMED  COTTAGE  PUDDING 

3  tablespoons  Cottolene.  1  cup  milk. 

1  cup  sugar.  2  cups  flour. 

2  eggs.  3  teaspoons  baking  powder. 

3^  teaspoon  salt. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly, add  yolks  of  eggs  beaten  very  light.  Mix  and  sift  flour, 
baking  powder  and  salt,  add  to  first  mixture  alternately  with  milk; 
cut  and  fold  in  the  stiffly  beaten  whites  of  eggs.  Turn  in  a  well- 
buttered  tube  mold,  and  steam  one  and  one-half  hours.  Serve 
with  Vanilla,  Strawberry,  or  Banana  Sauce. 

BANANA  SAUCE 

1  cup  water.  3  tablespoons  lemon  juice. 

]/2  cup  sugar.  2  eggs  well  beaten. 

Pulp  3  bananas.  Few  grains  salt. 

Few  gratings  lemon  rind. 

Process:  Make  a  syrup  by  boiling  water  and  sugar  ten  minutes. 
Rub  bananas  through  a  sieve,  add  remaining  ingredients  and  beat 
until  well  blended  and  light.  Pour  on  hot  syrup  slowly,  beating 
constantly.  Serve  hot.  Pulp  of  peaches  or  apricots  may  be  used 
in  place  of  bananas.  , 


pZrsunday  $2  SuTiduy  Dtnfiers  25 

(Tlflenu 

Corn  Chowder 

Crisp  Soda  Crackers 

Ox  Joints  en  Casserole 

Boiled  Rice  Parsnips  Sauted  in  Butter 

Cheese  and  Pimento  Salad 

Ambrosia  Anise  Wafers 

Coffee 

4 V 

CORN  CHOWDER 

2  cups  cooked  corn  cut  from  3  cups  water. 

cob,  or  2  cups  scalded  milk. 

1  can  of  corn.  1  tablespoon  butter. 

1  cup  salt  pork  cubes.  1  tablespoon  flour. 

1  cup  potatoes  cut  in  cubes.  ^  cup  cracker  crumbs. 

}/2  onion  sliced.  Salt,  Pepper. 

Process:  Cut  salt  pork  in  one-fourth  inch  cubes  and  try  out  in 
a  frying  pan;  add  onion,  and  cook  until  yellow.  Pare  and  cut 
potatoes  in  one-half  inch  cubes,  parboil  five  minutes.  Add  to  onion, 
with  corn  and  water;  cover  and  cook  twenty  minutes  or  until  pota- 
toes are  soft.  Melt  butter  in  a  sauce-pan,  add  flour,  stir  to  a  smooth 
paste,  pour  some  of  the  milk  on  slowly,  stirring  constantly.  Com- 
bine mixtures;  add  crumbs  and  seasonings.  Serve  for  dinner  in 
cups  or  in  small  "nappies." 

OX  JOINTS  EN  CASSEROLE 

Separate  ox-tails  at  joints,  "parboil  five  minutes;  then  rinse  thor- 
oughly. Sprinkle  with  salt,  pepper,  and  dredge  with  flour.  Melt 
one-fourth   cup  butter  in  frying  pan,  add  three  sUces  onion   and 


26 5^  Sunday  Dinners  iZZ^sunday 

joints,  saute  until  joints  are  well  browned.  Remove  joints  and 
onion;  to  fat  add  one-fourth  cup  flour,  brown  slightly,  stirring  con- 
stantly. Add  slowly  two  cups  of  Brown  Stock,  or  water  and  a 
large  can  of  tomatoes.  Add  one-half  tablespoon  salt  and  one-fourth 
teaspoon  pepper.  Turn  into  an  earthen  casserole,  or  Dutch  oven, 
cover,  place  in  oven  and  simmer  slowly  three  to  four  hours.  Add 
more  moisture  if  necessary.  Remove  joints,  strain  liquor,  return 
joints  to  liquor,  add  one  cup  each  carrot  and  turnip  cut  in  straws 
and  parboiled  in  boiling,  salted  water  ten  minutes,  and  set  in  oven 
to  complete  cooking.  Serve  in  Casserole  or  in  a  deep  platter  sur- 
rounded with  a  border  of  boiled  rice. 

BOILED  RICE 

Wash  one  cup  of  rice,  drain  and  add  slowly  to  three  quarts 
boiling  salted  water  so  as  not  to  stop  water  boiling.  Boil  rapidly 
until  rice  is  tender  (twenty  to  twenty-five  minutes).  Drain  in  a 
sieve,  pour  over  cold  water  to  separate  kernels.  Turn  into  double 
boiler,  and  cover  with  a  crash  towel;  keep  hot  over  hot  water. 

PARSNIPS  SAUT£D  in  BUTTER 

Wash  parsnips,  cover  with  boiling  water,  add  salt  to  season. 
Cook  until  tender  —  thirty-five  to  fifty  minutes.  Drain  and  cover 
quickly  with  cold  water;  rub  off  skins  with  the  hands.  Cut  in  one- 
fourth  inch  slices,  sprinkle  with  salt,  pepper;  dip  in  flour  and  saute 
a  golden  brown  in  hot  butter.  Brown  on  one  side,  then  turn  and 
brown  on  the  other. 

CHEESE  AND  PIMENTO  SALAD 

Mix  two  cream  cheeses  with  one-half  cup  finely  chopped  pimen- 
tos. (Drain  pimentos  from  liquor  in  can,  and  dry  them  on  crash 
towel.)  Add  one  tablespoon  finely  chopped  chives  or  onion,  one- 
half  teaspoon  finely  chopped  parsley,  season  with  salt  and  cayenne. 
Moisten  with  thick  cream,  and  pack  solidly  in  prepared  green  pepper- 
cups.  Set  aside  in  a  cold  place  for  several  hours.  With  a  sharp 
knife  cut  in  thin  slices  crosswise.  Arrange  two  slices  on  crisp 
lettuce  leaves;  serve  with  French  Dressing. 


iZTsun^ay  5^  Sufiday  Dintiers 27 

AMBROSIA 

6  sweet  Florida  oranges.  J^  cup  fine  table  Sherry  wine. 

1  cocoanut  grated.  34  cup  lemon  juice. 

4  plantains  (red  bananas).  Bar  sugar. 

Process:  Peel  the  oranges,  separate  the  sections,  remove  the 
tough  membrane  and  seeds.  Dispose  a  layer  of  orange  pulp  in  bot- 
tom of  shallow,  glass,  serving-dish,  sprinkle  with  wine  and  lemon 
juice  and  sugar,  strew  with  cocoanut  and  a  layer  of  thinly  sliced 
banana.  Repeat  until  all  ingredients  are  used,  having  a  thick  layer 
of  cocoanut  on  top.  The  fruit  should  be  piled  in  cone  shape.  Chill 
and  serve  with  dainty  cakes,  macaroons,  Anise  wafers,  etc. 

ANISE  SEED  WAFERS 

3^  cup  Cottolene.  3  teaspoons  anise  seed. 

1  cup  granulated  sugar.  J^  teaspoon  nutmeg. . 
3  eggs.  }/2  teaspoon  salt. 

2  cups  flour.  Flour. 

Process:  Cream  Cottolene,  add  sugar  gradually,  add  ^gg  yolks, 
one  at  a  time,  beating  constantly.  Beat  whites  of  eggs  stiff,  add  to 
first  mixture  alternately  with  flour  mixed  and  sifted  with  anise  seed, 
nutmeg  and  salt.  Add  just  enough  extra  flour  to  dough  to  roll 
very  thin.     Shape  with  small,  fluted  cutter,  and  bake  in  a  quick  oven. 


28  52  Sunday  Dinners  it^Z 


Fifth  Sunday 


(YKlenu 

Oysters  on  the  Half  Shell 

Consomme  with  Rice  Balls 

Braised  Beef  Tongue  —  Savory  Sauce 

Baked  Potatoes  Bermuda  Onions,  Butter  Sauce 

Creamed  Celery 

'  Florida  Salad 

Yankee  Plum  Pudding  —  Vanilla  Sauce 

Coffee 

H ► 

OYSTERS  ON  THE  HALF  SHELL 

(For  recipe  see  Page  14.)  Serve  small  cress  or  cucumber  sand- 
wiches with  this  course. 

CONSOMME  WITH  RICE  BALLS 

To  six  cups  of  hot  Consomme,  (for  recipe  see  Page  149),  add 
Rice  Balls. 

RICE  BALLS 

1  cup  cold,  cooked  rice.  1  teaspoon  finely  chopped  pars- 

2  tablespoons  flour.  ley. 

1  teaspoon  grated  onion.  1  egg  slightly  beaten. 

Salt,  pepper,  cayenne. 

Process:  Warm  rice  slightly  and  rub  through  a  sieve,  add  flour, 
seasonings,  and  bind  together  with  egg.  Measure  mixture  by  the 
teaspoonful.  Roll  in  small  balls.  Poach  until  firm  on  outside  in 
boiling  salted  water.  Remove  with  skimmer  and  drop  into  clear,  hot 
soup. 


mTsUy  52  Sunday  Dinners 29 

BRAISED  BEEF  TONGUE 

Order  a  fresh  tongue.  Wash  and  put  tongue  in  a  kettle,  cover 
with  boiHng  water;  cook  slowly  two  to  three  hours.  Remove  tongue 
from  water,  peel  off  skin,  and  trim  off  roots.  Place  in  Dutch  oven  or 
deep  earthen  dish,  and  surround  with  one-half  cup  each  carrot, 
turnip,  celery  and  onion,  cut  in  half-inch  dice,  one  green  pepper 
(seeds  and  veins  removed)  cut  in  shreds,  and  two  sprays  parsley. 
Pour  over  one  quart  of  Brown  Sauce  seasoned  with  one-half  table- 
spoon Worcestershire  sauce.  (Stock  in  which  tongue  was  cooked  may 
be  used  for  making  sauce.)  Cover  closely  and  simmer  slowly  (do 
not  allow  sauce  to  boil)  two  hours  or  until  tongue  is  tender.  Serve 
on  hot  platter.     Surround  with  sauce. 

BAKED  POTATOES 

(For  recipe  see  Page  140.) 

BERMUDA  ONIONS  WITH  BUTTER  SAUCE 

Peel  the  desired  number  of  Bermuda  onions.  Cover  with 
boiling  water.  Heat  to  boiling  point,  boil  five  minutes,  drain;  repeat. 
Then  cover  with  boiling  salted  water,  and  cook  until  tender  (from 
forty-five  minutes  to  one  hour).  Drain  well.  Dot  over  with  bits 
of  butter,  finely  chopped  parsley,  and  pepper.     Serve  hot. 

CREAMED  CELERY 

Wash,  scrape  and  cut  celery  in  one-half  inch  pieces.  Cook  in 
boiling  salted  water  until  tender;  drain.  (There  should  be  two 
cups.)  Cut  a  slice  from  the  stem  end  of  one  green  or  red  pepper, 
remove  the  seeds  and  veins.  Parboil  pepper  eight  minutes ;  drain  and 
chop  half  the  pepper  fine.  Add  to  celery,  and  reheat  in  one  cup  of 
White  Sauce. 

FLORIDA  SALAD 

Remove  the  peel  from  six  large  Florida  Navel  oranges.  Separate 
the  sections,  and  peel  off  the  membrane,  keeping  the  pulp  in  its 
original  shape.  Cut  each  section  crosswise  once.  Dispose  the 
orange  cubes  equally  in  nests  of  lettuce-heart  leaves.     Arrange  the 


30  52  Sunday  Dinners  """"' 


Fifth  Sunday 


halves  of  English  walnuts  over  these  and  marinate  with  French 
Dressing,  using  lemon  and  orange  juice,  also  some  of  the  fine  orange 
pulp,  in  place  of  vinegar.     Sprinkle  with  paprika. 

YANKEE  PLUM  PUDDING 

%  cup  Cottolene.  3^  teaspoon  cloves. 

1  cup  N.  O.  molasses.  3^  teaspoon  nutmeg. 

3  cups  flour.  J/^  teaspoon  salt. 

\}/2  teaspoons  soda.  1  cup  sweet  milk. 

1  teaspoon  cinnamon.  1  cup  seeded  shredded  raisins. 

1  cup  English  Walnut  meats  broken  in  pieces. 
Process:  Cream  Cottolene,  add  molasses;  mix  and  sift  flour, 
soda,  spices  and  salt;  add  alternately  with  milk,  reserving  enough 
flour  to  dredge  raisins  and  nut  meats;  mix  well  and  turn  in  buttered 
molds.  Steam  three  hours.  Serve  with  Brandy  or  Vanilla  Sauce. 
(For  recipe  Vanilla  Sauce  see  Page  136.) 

BOILED  COFFEE 

1  cup  medium  ground  coffee.         6  cups  boiling  water. 
White  1  egg.  1  cup  cold  water. 

Process:  Scald  a  granite- ware  coffeepot.  Beat  egg  slightly 
and  dilute  with  one-half  cup  cold  water,  add  to  coffee  and  mix  thor- 
oughly. Turn  into  coffeepot  and  add  boiling  water,  stir  well. 
Place  on  range;  let  boil  five  minutes.  If  not  boiled  sufficiently, 
coffee  will  not  be  clear;  if  boiled  too  long,  the  tannic  acid  will  be  ex- 
tracted, causing  serious  gastric  trouble.  Stuff  the  spout  of  pot 
with  soft  paper  to  prevent  the  escape  of  aroma.  Stir  down,  pour 
off  one  cup  to  clear  the  spout  of  grounds,  return  to  pot.  Add  re- 
maining half -cup  cold  water  to  complete  the  clearing  process.  Place 
pot  on  back  of  range  for  ten  minutes,  where  coffee  will  not  boil. 
Serve  immediately.  If  coffee  must  be  kept  longer,  drain  from  the 
grounds  and  keep  just  below  boihng  point. 


X££. 


■•V. 


^e£ruar^ 


Variety 's  the  very  spice  of  life, 
That  gives  it  all  its  flavor, 

— Cowper. 


32  52  Sunday  Dinners  ItTZ 


First  Sunday 


(menu 


Grape-Fruit  Cocktails 

Tomato  Bouillon 

Lake  Trout  Baked  in  Paper  Bag 

(  Sauce  a  TItalienne 

French  Fried  Potatoes  ,  Brussels  Sprouts 

French  Endive  —  French  Dressing 

Eggless  Rice  Pudding  —  Hard  Sauce 

Coffee 

H 'i 

GRAPE-FRUIT  COCKTAIL 

Select  heavy  grape-fruit  (weight  means  more  pulp  than  rind). 
Chill,  cut  in  halves,  and  remove  the  sections  of  pulp,  preserving  the 
shape  of  sections  if  possible.  Remove  the  skins  from  Malaga 
grapes,  cut  in  halves  lengthwise,  remove  seeds  (there  should  be 
equal  quantity  of  both  grape-fruit  pulp  and  prepared  grapes). 
Reserve  the  juice.  Chill  fruit  thoroughly,  serve  in  tall  stem  glasses, 
add  a  little  juice,  sprinkle  each  with  a  tablespoon  bar  sugar,  and  just 
before  serving  pour  over  each  portion  one  tablespoon  Sloe  Gin  or 
"Sweet"  Sherry  Wine. 

TOMATO  BOUILLON 

To  five  cups  of  Standard  Broth  add  one  cup  of  thick  tomato 
puree.     Reheat  and  serve  in  bouillon  cups. 

STANDARD  BROTH 

(Beef,  Veal,  Lamb,  Chicken  or  Game) 

4  pounds  meat.  2  sprays  thyme. 

1  pound  marrow  bone.  2  sprays  parsley. 

23^  quarts  cold  water.  J^  bay  leaf. 

}/2  teaspoon  peppercorns.  }/i  cup  each  diced  carrot,  onion, 

4  cloves.  and  celery. 

1  spray  marjoram.  }^  tablespoon  salt. 


P^iruary  ^^  S utiday  Dtnmrs  ii 


First  Sunday 


Process  :  Remove  meat  from  bone  and  cut  in  inch  cubes ;  brown 
richly  one  third  of  meat  in  some  of  the  marrow  taken  from  bone. 
Cover  remainder  of  meat  with  cold  water,  let  stand  thirty  minutes, 
then  add  browned  meat  and  rinse  the  pan  in  which  meat  was  browned 
with  some  of  the  water.  Bring  to  boiling  point  and  skim.  Reduce 
heat  and  boil  gently  five  hours;  stock  should  be  reduced  to  three 
pints.  Add  seasonings  the  last  hour  of  cooking.  Strain,  cool, 
remove  fat,  and  clear. 

LAKE  TROUT  BAKED  IN  PAPER  BAG 

Clean  a  four-pound  lake  trout.  Sprinkle  inside  with  salt  and 
pepper.  Fill  with  stuffing  (recipe  next  page);  sew.  Spread 
with  soft  butter,  sprinkle  with  salt  and  pepper.  Lay  fish  carefully 
in  a  well  greased  paper  bag,  add  one-fourth  cup  white  wine,  one- 
half  onion  finely  chopped,  six  fresh  (or  ten  canned)  mushrooms,  cut 
in  small  pieces,  and  one-fourth  cup  water.  Press  air  from  bag, 
fold  open  end  over  three  times,  fold  sides  and  corners  close  to 
fish,  first  moistening  the  bag  on  corners  and  edges ;  lay  in  a  dripping- 
pan  and  place  in  a  hot  oven.  When  bag  is  browned  evenly  (not 
burned)  reduce  heat,  and  bake  fish  one  hour.  (Bag  will  brown  in 
ten  minutes.)  Remove  from  bag  to  serving  platter  and  pour  con- 
tents of  bag  over  fish.     Serve  with  the  following  sauce: 

SAUCE  A  LITALIENNE 

23^  tablespoons  butter.  3  cloves. 

2  tablespoons  finely  chopped  onion.  2  sprays  marjoram. 

2  tablespoons  finely  chopped  carrot.  3  tablespoons  flour. 

2  tablespoons  finely  chopped  lean  un-  1  cup  Brown  Stock. 

cooked  ham.  IM  cups  white  wine. 

]/2  teaspoon  peppercorns.  1  clove  garlic. 
2  teaspoons  finely  chopped  parsley. 

Process:  Brown  butter  in  a  sauce-pan,  add  onion,  carrot,  ham, 
peppercorns,  cloves  and  marjoram,  and  cook  five  minutes.  Add 
flour  and  stir  until  flour  is  well  browned;  add  gradually  stock  and 
wine,  strain,  add  garlic  and  simmer  five  minutes.  Remove  garlic 
and  pour  around  Baked  Lake  Trout.     Sprinkle  with  parsley. 


-» — — ^ 

34  S2  Sunday  Dinners  ^^L,ay 


STUFFING  FOR  FISH 


1  cup  cracker  crumbs.  1  teaspoon  salt. 

2  teaspoons  finely  chopped  parsley.     1  teaspoon  grated  onion. 
1  tablespoon  finely  chopped  pickles.     3  tablespoons  butter. 

3^  to  3^  cup  boiling  water. 

Process:  Melt  butter  in  hot  water;  add  remaining  ingredients 
in  the  order  given.     Mix  lightly  with  a  fork. 

BRUSSELS  SPROUTS 

Look  over,  remove  wilted  leaves  from  sprouts,  cover  with  cold 
water,  let  soak  one-half  hour.  Cook  in  boiling  salted  water  until 
tender  when  pierced  with  a  wooden  skewer.  Drain  thoroughly, 
serve  with  melted  butter,  salt  (if  needed),  and  pepper,  or  reheat  in 
thin  Cream  Sauce,  allowing  one  cup  Sauce  for  each  pint  of  sprouts. 

FRENCH  ENDIVE 

Remove  the  imperfect  outer  stalks  from  the  desired  number  of 
heads  of  French  Endive.  If  heads  are  large,  cut  them  in  halves 
lengthwise;  if  small,  separate  the  stalks.  Wash,  drain  and  chill. 
Serve  with  French  Dressing  (see  Page  83). 

EGOLESS  RICE  PUDDING 

4  cups  milk.  3^  teaspoon  cinnamon. 

%  cup  rice.  1  tablespoon  butter. 

3^  cup  molasses.  3^  cup  seeded  raisins. 

Salt. 

Process:  Wash  rice;  mix  ingredients  in  the  order  given  and 
pour  into  a  buttered  baking  dish;  bake  three  hours  in  a  slow  oven, 
stirring  three  times  during  first  hour  of  cooking  to  prevent  rice 
from  settling.  When  stirring  the  last  time,  add  butter.  Serve  with 
Hard  Sauce.      (For  recipe  see  Page  161.) 


seclTdsunday  5^  S UTtduy  Dinmrs  35 

Qfrienu 

Chicken  Consomme  with  Macaroni  Rings  and 

Pimentos 

Breast  of  Lamb  Stuffed  and  Roasted 

Currant  Jelly  Sauce 

Sweet  Potatoes,  Southern  Style 

Buttered  String  Beans 

Cabbage  Salad 

Apple  Cake  with  Lemon  Sauce 

Boiled  Coffee 


CHICKEN   CONSOMME   WITH   MACARONI   RINGS   AND 

PIMENTOS 

2  quarts  Chicken  Consomme.  3^  cup  cooked  macaroni. 

1  tablespoon  pimentos. 

Process:  Cook  macaroni  in  boiling  salted  water  until  tender. 
Drain  and  pour  over  one  cup  cold  water.  With  a  sharp  knife  cut 
in  thin  rings.  Drain  pimentos  from  the  liquor  in  can,  dry  on  a 
crash  towel.  Cut  in  strips,  then  cut  strips  in  small  diamonds.  Add 
both  to  Consomme,  heat  to  boiling  point  and  serve  in  cups. 

BREAST  OF  LAMB  STUFFED  AND  ROASTED 

Peel  off  the  outer  skin  from  a  breast  of  lamb,  remove  bones, 
stuff,  (see  Page  36),  shape  in  a  compact  roll  and  sew.  Spread  with 
salt  pork  fat,  sprinkle  with  salt,  pepper  and  dredge  with  flour. 
Sear  the  surface  over  quickly  in  hot  salt  pork  fat,  then  place  in  the 
oven.  Let  cook  one  hour  and  a  half,  basting  often  with  fat  in  pan. 
Serve  with  French  Fried  Sweet  Potatoes  and  Currant  Jelly  Sauce. 
Garnish  meat  with  sprays  of  fresh  mint. 


36  52  Sunday  Dinners  '^stZs 


Second  Sunday 


CURRANT  JELLY  SAUCE 

To  Brown  Sauce  (for  recipe  see  Page  82)  add  one-half  cup 
black  or  red  currant  jelly  whipped  with  a  fork,  one  teaspoon  lemon 
juice  and  a  few  gratings  of  onion.  Heat  to  boiling  point,  boil  three 
minutes  and  serve  in  sauce  boat.     Onion  may  be  omitted. 

STUFFING  FOR  LAMB 

2  cups  soft  bread  ci  ambs.      1  tablespoon  poultry  seasoning. 
J^  cup  butter.  1  tablespoon  finely  chopped  onion. 

li  cup  hot  water.  J^  tablespoon  finely  chopped  parsley. 

Salt,  Pepper. 
Process:    Melt  butter  in  hot  water,   add  to  bread  crumbs, 
toss  lightly  with  a  fork.     Add  remaining  ingredients  in  the  order 
given.     If  desired  moister,  increase  the  quantity  of  hot  water. 

SWEET  POTATOES,  SOUTHERN  STYLE 

Peel  cold,  boiled  sweet  potatoes  and  cut  lengthwise  in  slices  one- 
half  inch  thick.  Arrange  in  layers  in  a  well-greased  quart  baking 
dish.  Cover  each  layer  generously  with  brown  sugar  and  dots  of 
butter,  a  sprinkle  of  salt  and  pepper.  Continue  until  dish  is  full. 
Add  one  cup  hot  water  and  bake  in  hot  oven  until  liquor  is  "syrupy" 
and  potatoes  are  brown  on  top. 

BUTTERED  STRING  BEANS 

Remove  the  strings  and  cut  beans  diagonally  in  one-half  inch 
pieces.  Wash  and  cook  in  boiling  water  from  one  to  three  hours, 
adding  salt  the  last  half  hour  of  cooking.  Drain  and  reheat  in 
White  Sauce  or  dress  with  melted  butter,  pepper  and  more  salt  if 
needed.  If  canned  beans  are  used  (and  they  would  be  in  some 
localities  at  this  season  of  the  year)  turn  them  from  the  can  into 
sauce-pan  and  reheat  them  in  their  own  liquor.  Drain  and  dress 
them  with  melted  butter,  salt,  and  pepper. 

CABBAGE  SALAD 

Use  only  the  center  of  a  firm  head  of  white  cabbage.  Shred 
it  very  fine  and  cover  with  ice  water  until  crisp.     Drain  thoroughly 


ItoTdsunday 5^  S unduy    Dinners 37 

and  mix  with  one  medium-sized,  thinly  sHced  Spanish  onion.     Mix 
with  either  French  or  Cream  Salad  Dressing  (for  recipe  see  Page  105). 

APPLE  CAKE  WITH  LEMON  SAUCE 

2  cups  flour.  1  ^^g  well  beaten. 
J^  teaspoon  salt.                              %  cup  milk. 

3^  teaspoon  soda.  4  tart,  fine  flavored  apples. 

1  teaspoon  cream  of  tartar.  3  tablespoons  granulated  sugar. 

3  tablespoons  Cottolene.  34  teaspoon  cinnamon. 

Process:  Mix  and  sift  the  dry  ingredients  in  the  order  given; 
rub  in  Cottolene  with  tips  of  fingers;  add  beaten  egg  to  milk  and 
add  slowly  to  first  mixture  stirring  constantly,  then  beat  until 
dough  is  smooth.  Spread  dough  evenly  in  a  shallow,  square  layer 
cake  pan  to  the  depth  of  one  inch.  Core,  pare  and  cut  apples  in 
eighths,  lay  them  in  parallel  rows  on  top  of  dough,  pressing  the 
sharp  edge  into  the  dough  half  the  depth  of  apples.  Sprinkle 
sugar  and  cinnamon  over  top.  Bake  in  hot  oven  twenty-five  to 
thirty  minutes.  Serve  hot  with  butter  as  a  luncheon  dish,  or  as 
a  dessert  for  dinner  with  Lemon  Sauce. 

LEMON  SAUCE 

2  teaspoons  arrowroot.  Grated  rind  and  juice  of  1  lemon. 

1  cup  sugar.  1  tablespoon  butter. 

2  cups  boiling  water.  Few  grains  salt. 

Process:  Mix  arrowroot,  sugar  and  salt,  pour  on  boiling  water 
slowly,  stirring  constantly.  Cook  over  hot  water  twenty  minutes, 
stirring  constantly  the  first  five  minutes,  afterwards  occasionally. 
Remove  from  range.  Add  lemon  juice,  rind,  and  butter  in  small 
bits.     Beat  well  and  serve  hot. 


38  52  Sunday  Dinners  ""'""'" 


Third  Sunday 


(m 


Scotch  Potato  Soup 

Roast  Shoulder  of  Pork 

Spiced  Apple  Sauce 

Erin  Potatoes  Boiled  White  Beans 

Celery  Salad 

Squash  Pie  Neufchatel  Cheese 

Coffee 

H — 1- 

SCOTCH  POTATO  SOUP 

1  bunch  leeks  or  2  cups  onion.     3  cups  potato  cubes. 

1  head  celery.  2  tablespoons  flour. 

5  tablespoons  butter.  3^  tablespoon  finely  chopped 

1  quart  milk.  parsley. 

Salt,  pepper. 
Process:  Cut  leeks  and  celery  in  thin  slices  crosswise  and  saute 
in  two  tablespoons  butter  eight  minutes  (without  browning),  stirring 
constantly.  Turn  milk  into  double  boiler,  add  leeks  and  celery; 
cover  and  cook  until  vegetables  are  tender  (about  forty-five  minutes). 
Parboil  potato  cubes  in  boiling  salted  water  ten  minutes.  Melt 
remaining  butter  in  a  sauce-pan,  add  flour,  stir  to  a  smooth  paste, 
remove  from  range  and  pour  on  slowly  some  of  the  milk  until  mix- 
ture is  of  the  consistency  to  pour.  Combine  mixtures,  add  season- 
ings, and  cook  in  double  boiler  until  potatoes  are  tender.  Turn  into 
hot  soup  tureen  and  sprinkle  with  parsley. 

ROAST  SHOULDER  OF  PORK 

Have  meat  cut  from  "little  pig."     Wipe  and  follow  directions 
for  roasting  Loin  of  Pork.     (See  Page  173.) 

SPICED  APPLE  SAUCE 

Wipe,  pare  and  core  six  or  eight  tart  apples.     Place  them  in 
sauce-pan,  add  just  enough  water  to  prevent  burning;  add  three  or 


_ ^ 

Third  Sunday 


February  ^^  Sufiduy  Dtnmrs  39 


four  cloves  and  half  a  dozen  Cassia  buds.  Cook  to  a  mush.  Pass 
through  a  sieve;  return  to  sauce-pan,  add  three-fourths  cup  sugar 
and  cook  five  minutes,  stirring  constantly.     Cool  and  serve. 

ERIN  POTATOES 

Remove  seeds  and  veins  and  parboil  one  mild  green  pepper 
eight  minutes.     Chop  fine,  add  to  Mashed  Potatoes. 

BOILED  WHITE  BEANS 

Pick  over  and  wash  two  cups  white  beans;  cover  with  two  quarts 
cold  water  and  let  soak  overnight;  drain  and  place  them  in  a  stew-pan, 
cover  with  two  quarts  cold  water,  add  one  small  carrot  cut  in  quarters, 
one  medium-sized  onion  cut  in  half,  two  sprays  parsley  and  one- 
quarter  pound  of  lean  salt  pork,  one-half  tablespoon  salt;  cover  and 
cook  slowly  until  beans  are  tender  (about  two  hours).  Remove 
vegetables,   drain   beans.     Chop   the   pork   and   mix   with   beans. 

CELERY  SALAD 

Scrape  and  wash  the  tender  hearts  of  crisp  celery,  cut  in  one- 
inch  pieces;  cut  pieces  in  straws  lengthwise;  there  should  be  two  cups. 
Add  one  cup  blanched  and  shredded  almonds,  mix  well  and  marinate 
with  French  Dressing  and  let  stand  one  hour.  Drain  and  arrange 
in  nests  of  heart  lettuce  leaves,  sprinkle  with  the  rings  of  Spanish 
onion  thinly  sliced  (using  the  heart  rings).  Mask  with  Mayonnaise 
or  with  Boiled  Salad  Dressing. 

SQUASH  PIE  (ECONOMICAL) 

Bake  the  half  of  a  Hubbard  squash,  scoop  out  the  pulp,  rub 
through  a  strainer.  (There  should  be  one  and  one-half  cups.)  Add 
one  cup  hot  milk,  one-half  cup  sugar,  one-half  teaspoon  salt,  one- 
half  teaspoon  ginger,  one-fourth  teaspoon  nutmeg  and  one  egg  well 
beaten.  Mix  well.  Line  a  pie  pan  with  Plain  Paste,  put  an  extra 
rim  of  pastry  around  edge  of  pie,  flute  rim  and  turn  in  mixture. 
Bake  thirty  minutes  in  a  moderately  hot  oven. 


40  5^  Sunday  Dinners  ^^^TI, 


Fourth  Sunday 


(menu 


Tomato  Soup 

Roast  Guinea  Fowl  —  Giblet  Sauce 

Rhubarb  Sauce 

Potato  Souffles  —  Egg-Plant  With  Fine  Herbs 

Dressed  Head  Lettuce 

Orange  Ice  —  Chocolate  Jumbles 

Coffee 


TOMATO  SOUP 

1  can   tomatoes,   or   1   quart        4  cloves. 

tomatoes  peeled  and  cut  in  }/2  teaspoon  peppercorns, 

pieces.  Few  gratings  nutmeg. 

2  slices  onion.  3  tablespoons  butter. 
2  sprays  parsley.  2  tablespoons  flour. 
Bit  of  bay  leaf.  Salt,  pepper,  cayenne. 

Process  :  Cook  the  first  six  ingredients  together  twenty  minutes. 
Rub  through  a  puree  strainer,  keep  hot.  Melt  butter  in  a  sauce- 
pan, add  flour  and  stir  to  a  smooth  paste,  let  cook  one  minute;  dilute 
with  tomato  mixture  to  the  consistency  to  pour.  Combine  mixtures 
and  season  with  salt,  a  few  grains  cayenne  and  a  grating  of  nutmeg. 
Reheat  and  serve  with  crisp,  toasted  Saratoga  Wafers. 

ROAST  GUINEA  FOWL 

Clean,  singe,  draw  and  truss  in  the  same  way  as  for  roasting 
chicken.  Stuff  if  desired.  Sprinkle  with  salt  and  pepper.  Lay 
very  thin  slices  of  fat  salt  pork  over  the  breast,  wings  and  legs. 
Place  in  a  covered  roasting  pan,  pour  in  one-half  cup  water,  set 
in  oven  and  roast  from  forty-five  minutes  to  one  hour  (continue 
cooking  if  liked  well  done),  turning  so  as  to  brown  evenly.  (When 
the  roasting  pan  is  used  there  need  be  no  basting.)     If  roasted  in 


ItTsunuy  52  Sunday  Dinners  41 


an  open  dripping-pan,  baste  every  ten  to  fifteen  minutes.  The  flesh 
of  this  bird  is  dry  and  is  therefore  best  cooked  rare.  Serve  as  roast 
chicken.     Prepare  sauce  same  as  Giblet  Sauce.     (See  Page  154.) 

RHUBARB  SAUCE 

The  young,  tender  stalks  of  rhubarb  need  only  be  washed,  tops 
and  root  cut  off,  then  cut  in  one-inch  pieces  (without  peeling). 
Put  in  a  sauce-pan,  add  just  enough  water  to  prevent  burning. 
Cook  slowly  until  soft.  Add  sugar  to  sweeten  to  taste,  cook  five 
minutes,  cool  and  turn  into  serving  dish. 

POTATO  SOUFFLES 

Select  six  medium-sized,  rather  flat  potatoes.  Wash,  pare  and 
trim  them  square,  then  cut  lengthwise  in  slices  one-eighth  of  an 
inch  thick  (no  thicker).  Wash  and  dry  them  on  a  towel.  Drop  a 
few  at  a  time  into  hot  Cottolene  (not  smoking  hot),  fry  them  four 
minutes,  turning  them  occasionally.  Remove  with  skimmer  to  a 
croquette  basket,  let  stand  five  minutes  while  the  fat  is  heating. 
When  hot  enough  to  brown  an  inch  cube  of  bread  in  forty  seconds, 
place  the  basket  containing  potatoes  into  fat,  shake  constantly  and 
fry  two  minutes.  Drain  on  brown  paper.  Repeat  process  until 
all  potatoes  are  used.  Sprinkle  with  salt  and  dispose  around  roasted 
Guinea  Fowl. 

EGG-PLANT  SAUTfi  (With  Fine  Herbs) 

Pare  a  medium-sized  egg-plant,  cut  in  very  thin  slices,  sprinkle 
with  salt  and  pile  in  a  colander.  Cover  with  a  plate  and  weights 
to  press  out  the  acrid  juice;  let  stand  two  hours,  sprinkle  with 
pepper,  dredge  with  flour,  and  saute  in  hot  butter  until  crisp  and 
a  golden  brown.  Mix  together  one-half  teaspoon  each  finely  chopped 
parsley  and  chives,  one-fourth  teaspoon  very  finely  chopped  chervil 
and  sprinkle  lightly  over  egg-plant  as  soon  as  crisp.  Arrange  on  hot 
serving  dish  and  serve  at  once. 

DRESSED  HEAD  LETTUCE 

Remove  the  outer  green  leaves  from  two  medium-sized  heads  of 
crisp  head  lettuce.     Wash  carefully,  without  separating  the  leaves; 


42  52  Sunday  Dinners  '"^'"•" 


Fourth  Sunday 


drain  dry  in  a  wire  basket  or  on  towels.  Cut  heads  in  halves  length- 
wise and  arrange  in  salad  bowl.  Set  aside  in  a  cool  place,  and,  just 
before  serving,  pour  over  French  Dressing.     Serve  at  once. 

ORANGE  ICE 

4  cups  water.  2  cups  orange  juice. 

23^  cups  sugar.  3^  cup  lemon  juice. 

Rind  of  two  oranges. 

Process:  Pare  the  rind  as  thinly  as  possible  from  two  oranges; 

add  to  water  and  sugar,  and  cook  twenty  minutes.     Remove  rind, 

add  fruit  juice,  strain,  cool  and  freeze.     Serve  in  stem  glasses. 

CHOCOLATE  JUMBLES 

J^  cup  Cottolene.  2  eggs  beaten  thick  and  light. 

1  cup  sugar.  2  teaspoons  baking  powder. 

2  squares  chocolate  grated.       2  cups  flour. 

1  tablespoon  milk  or  water.       J^  teaspoon  salt. 
1  teaspoon  vanilla. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly, add  chocolate,  milk  and  eggs.  Mix  and  sift  flour,  baking 
powder  and  salt;  add  to  first  mixture.  Add  more  flour  if  necessary. 
Dough  should  be  soft.  Toss  on  a  floured  board,  roll  out  to  one-half 
inch  thickness,  shape  with  a  doughnut  cutter,  sprinkle  with  gran- 
ulated sugar  and  bake  ten  to  twelve  minutes  in  a  hot  oven. 


n 


<jyLarc/i^ 


What  and  how  great  the  virtue  and 

the  art 
To  live  on  little  with  a  cheerful 

heart, — Pcpe, 


^ 5^  Sunday  Dinners  ^fsun^ay 

(menu 

Spring  Soup  —  Crusts 

Breast  of  Veal  Roasted  —  Brown  Sauce 

Spanish  Rice  Mashed  Parsnips 

Pineapple  Fritters 

Red  Cabbage,  Celery  and  Onion  Salad 

Steamed  Currant  Pudding 

Dried  Apricot  and  Hard  Sauce 

Small  Cups  Coffee 


SPRING  SOUP 

3  bunches  chopped  watercress.  3^  cup  thin  cream. 

1  bunch  young  onions.  Yolk  1  egg  slightly  beaten. 
3  tablespoons  butter.  Salt,  pepper. 

2  tablespoons  flour.  Parsley  finely  chopped. 

Process:  Pick  off  the  leaves  of  cress  and  chop  fine.  Cut  onions 
in  thin  slices.  Cook  watercress  and  onions  in  butter  five  minutes 
(without  browning),  add  flour  and  salt,  stir  until  smooth,  then  pour 
milk  on  gradually,  stirring  constantly.  Cook  over  hot  water  twenty 
minutes.  Add  beef  extract,  stir  until  dissolved;  season  with  Wor- 
cestershire sauce  and  a  few  grains  cayenne.  Strain  into  hot  soup 
tureen,  add  whipped  cream  and  sprinkle  with  finely  chopped  parsley. 

CRUSTS 

Cut  stale  sandwich  bread  lengthwise  in  one-inch  thick  slices 
and  remove  crusts.  Cut  slices  in  bars  one  inch  wide  and  six  inches 
long.  Bake  in  a  hot  oven  until  delicately  browned.  Turn  them  so 
that  crusts  may  brown  evenly  on  all  sides.     Serve  hot  and  crisp. 


March 
First  Sunday 


52  Sunday  Dinners  45 


BREAST  OF  VEAL  ROASTED 

Six  pounds  of  veal  cut  from  the  breast.  Wipe,  and  skewer  meat 
into  shape,  sprinkle  with  salt,  pepper,  dredge  with  flour  and  cover  top 
with  thin  slices  of  fat  salt  pork.  Lay  in  a  dripping  pan  and  strew 
cubes  of  pork  around  meat.  Place  in  a  very  hot  oven  for  the  first 
half  hour,  basting  every  ten  minutes  with  fat  in  pan,  then  reduce  heat 
and  cook  meat  slowly  until  tender,  allowing  twenty  minutes  to  pound; 
continue  basting.  The  last  half  hour  of  cooking  remove  salt  pork, 
dredge  meat  again  with  flour,  and  brown  richly.  Remove  meat  to 
hot  serving  platter,  surround  with  Spanish  Rice  and  prepare  a  Brown 
Sauce  from  some  of  the  fat  in  pan.    (See  Page  82  for  Brown  Sauce.) 

SPANISH  RICE 

Cover  one  cup  of  rice  with  cold  water;  heat  to  boiling  point 
and  boil  two  minutes.  Drain  in  a  strainer,  rinse  well  with  cold 
water  and  drain  again.  Cut  four  slices  of  bacon  in  shreds,  cross- 
wise, and  cook  until  crisp.  Remove  bacon,  add  to  rice.  Cut  one- 
half  of  a  green  or  red  pepper  in  shreds  and  cook  in  bacon  fat  until 
soft,  then  add  pepper  and  bacon  fat  to  rice.  Cover  with  three  cups 
of  well-seasoned  chicken  broth,  season  well  with  salt,  cover  and  let 
cook  until  rice  has  absorbed  broth  and  is  tender,  then  add  one  cup 
of  thick  tomato  puree  and  two-thirds  cup  of  grated  cheese.  Mix 
well  with  a  fork  and  let  heat  through  over  boiling  water.  Serve 
with  roast  veal  or  breaded  veal  cutlets. 

MASHED  PARSNIPS 

Wash  and  cook  in  boiling  water,  drain  and  plunge  into  cold  water, 
when  the  skins  may  be  easily  rubbed  off.  Mash  and  rub  through  a 
sieve.  Season  with  salt,  pepper,  butter  and  moisten  with  a  little 
cream  or  milk.     Reheat  over  hot  water  and  serve. 

PINEAPPLE  FRITTERS 

Drain  sliced  pineapple  from  the  liquor  in  the  can.  Dry  on  a 
crash  towel.  Dip  in  batter  and  fry  a  golden  Drown  in  deep  hot 
Cottolene.  Drain  on  brown  paper,  sprinkle  with  powdered  sugar 
and  serve  with  some  of  the  liquor  from  which  it  was  drained.     This 


46  5^  Sunday  Dinners  '^"'^'' 


First  Sunday 


may  be  slightly  thickened  with  arrowroot,  allowing  one  teaspoon 
arrowroot  to  each  cup  of  liquor. 

BATTER  FOR  FRITTERS 

1  cup  bread  flour.  ^  cup  milk. 

1  tablespoon  sugar.  3^  teaspoon  melted  Cottolene. 

}4:  teaspoon  salt.  White  one  egg  beaten  stiff. 

Process:  Mix  flour,  sugar  and  salt.  Add  milk  slowly,  stirring 
constantly  until  batter  is  smooth;  add  Cottolene  and  white  of  egg. 
Batter  must  be  smooth  as  cream. 

RED  CABBAGE,  CELERY  AND  ONION  SALAD 

Select  a  small,  solid  head  of  red  cabbage;  remove  the  wilted 
leaves.  Cut  in  quarters  and  cut  out  the  tough  stalk  and  the  coarse 
ribs  of  the  leaves.  Cover  with  cold  water  and  let  soak  until  cabbage 
is  crisp;  drain,  then  shave  in  thin  shreds,  and  mix  with  the  hearts 
of  two  or  three  heads  (according  to  their  size)  of  crisp  celery,  cut 
in  small  pieces  crosswise.  Add  one  medium-sized  Spanish  onion, 
finely  chopped,  and  dress  with  Boiled  Salad  Dressing.  Serve  in 
lettuce  heart  leaves  or  in  nests  of  cress. 

STEAM  CURRANT  PUDDING 

3  tablespoons  Cottolene.  3^  teaspoon  salt. 

}/2  cup  sugar.  1  egg  well  beaten. 

9>]/2  cups  flour.  1  cup  milk. 

S}/2  teaspoons  baking  powder.  }/2  cup  currants. 
Process:  Mix  and  sift  the  dry  ingredients  (reserving  two  table- 
spoons flour),  rub  in  Cottolene  with  tips  of  fingers.  Sprinkle  two 
tablespoons  flour  over  cleaned  currants,  add  to  first  mixture;  add 
milk  gradually,  beat  well  and  turn  into  a  buttered  mold;  cover 
and  steam  two  hours.     Serve  with  Dried  Apricot  and  Hard  Sauce. 

DRIED  APRICOT  SAUCE 

Wash  and  pick  over  dried  apricots,  soak  over  night  in  cold  water 
to  cover.  Cook  until  soft  and  quite  dry,  in  the  water  in  which  they 
were  soaked.  Rub  through  a  sieve  and  sweeten  to  taste.  Reheat, 
and  drop  a  spoonful  on  each  portion  of  pudding,  place  a  small  star 
of  Hard  Sauce  in  center  and  serve. 


}[       seZ'^  Sunday  5^  S UTiday  Dinmrs  47 

(menu 

Chicken  Stew  with  Dumplings 
Onions  in  Cream  Stewed  Corn 

Watercress  and  Egg  Salad 

Rhubarb  Pie  Cream  Cheese 

Coffee 


STEWED  CHICKEN 

Dress,  clean  and  cut  up  a  chicken  (a  year  old).  Put  in  a  stew- 
pan,  cover  with  boihng  water.  Add  one  small  onion  sliced,  two 
stalks  celery  cut  in  pieces,  two  sprays  parsley  and  one-half  teaspoon 
peppercorns.  Cover  and  cook  slowly  until  tender.  Add  one  table- 
spoon salt  the  last  hour  of  cooking.  Remove  chicken,  strain  Uquor 
and  remove  some  of  the  fat  if  necessary.  Thicken  the  stock  with 
two-thirds  cup  of  flour  diluted  with  suflScient  cold  water  to  pour 
readily.  Return  chicken  to  "gravy,"  heat  to  boiling  point.  Drop 
dumplings  on  top  of  chicken,  cover  stew-pan  with  a  towel,  replace 
the  cover  and  steam  dumplings  twelve  minutes.  Arrange  chicken 
on  hot  serving  platter,  surround  with  dumplings,  sprinkle  lightly 
with  finely  chopped  parsley.  • 

DUMPLINGS 

2  cups  flour.  }/2,  teaspoon  salt. 

4  teaspoons  baking  powder.        1  teaspoon  Cottolene. 
^  cup  milk. 

Process:  Sift  together  twice,  flour,  baking  powder  and  salt, 
rub  in  Cottolene  with  tips  of  fingers.  Add  milk  gradually,  mixing 
it  in  with  a  knife.  Drop  from  tip  of  spoon  on  top  of  meat,  an  inch 
apart;  cover  closely  and  steam  twelve  minutes. 


48  52  Sunday  Dinners  fZt, 


Second  Sunday 


ONIONS  WITH  CREAM 

Select  silver-skin  onions  of  a  uniform  size;  peel  and  cover  with 
boiling  water,  bring  to  boiling  point,  drain  and  repeat.  Then  cover 
with  boiling  water,  season  with  salt  and  cook  until  onions  are  tender 
(from  forty-five  to  sixty  minutes).  Drain  and  add  one-half  cup 
hot  cream  (to  eight  onions) .    Sprinkle  with  black  pepper  and  serve. 

STEWED  DRIED  CORN 

Soak  two  cups  dried  sweet  corn  overnight,  in  cold  water  to  cover. 
In  the  morning  place  on  range  and  simmer  slowly  until  corn  is 
tender  and  water  is  absorbed,  add  more  water  if  necessary.  Add 
one-fourth  cup  butter,  two  teaspoons  sugar,  one-fourth  cup  cream 
or  milk,  salt  and  pepper.     Be  careful  that  corn  does  not  scorch. 

WATERCRESS  AND  EGG  SALAD 

Wash  thoroughly,  trim  off  roots,  drain,  and  chill  watercress. 
Arrange  nests  of  the  cress  on  individual  salad  plates.  Cut  four 
hard-cooked  eggs  in  halves  crosswise,  in  such  a  manner  that  tops 
of  whites  will  be  notched.  Remove  yolks,  rub  through  a  sieve, 
season  with  salt,  pepper  and  moisten  with  Boiled  Salad  Dressing  to 
the  consistency  to  handle.  Shape  in  balls  the  original  size,  dip  in 
finely  chopped  parsley  and  replace  in  whites.  Dispose  one  *'cup'* 
in  each  nest,  and  just  before  serving  marinate  with  French  Dressing. 

RHUBARB  PIE 

2  cups  rhubarb.  2  tablespoons  flour. 

^  cup  sugar.  Few  grains  salt. 

1  egg  slightly  beaten.  Few  grains  nutmeg. 

Process:  If  rhubarb  is  young  and  tender  it  need  not  be  peeled. 
Cut  the  stalks  in  half-inch  pieces  before  measuring.  Mix  sugar, 
flour,  egg,  salt  and  nutmeg.  Add  to  rhubarb,  toss  together  until 
ingredients  are  well  mixed.  Turn  into  a  pie  pan  lined  with  paste, 
heap  rhubarb  well  in  center,  cover  with  a  top  crust  and  bake  thirty- 
five  minutes  in  a  hot  oven.  (When  rhubarb  is  older  it  may  be 
scalded  before  using.) 


Third  Sunday ^2  S uncjoy  Dinmrs 49 

(menu 

Oyster  Cocktails  in  Grape  Fruit 

Planked  Whitefish 

Mashed  Potatoes  Fricasseed  Tomatoes 

Buttered  Beets 

Alabama  Salad 

Raisin  Pie  Edam  Cheese 

Boiled  Coffee 

4 ^ K 

OYSTER  COCKTAIL  IN  GRAPE  FRUIT 

Prepare  the  grape  fruit  in  the  usual  way.  Chill;  just  before 
serving  place  five  Blue  Point  oysters  in  the  cavity  made  by  re- 
moving the  tough  portions  in  each  half  grape  fruit.  Season  with 
lemon  juice,  salt,  paprika  and  one  or  two  drops  of  Tobasco  sauce. 
Serve  on  beds  of  shaved  ice.     Garnish  with  fohage. 

PLANKED    WHITEFISH 

Clean  and  split  a  three-pound  whitefish.  Lay,  skin  side  down, 
on  a  hot,  well-greased  oak  plank  (one  and  one-half  inches  thick 
and  two  or  more  inches  longer  and  wider  than  the  fish).  Brush 
fish  over  with  soft  butter  and  sprinkle  with  salt  and  pepper.  Sur- 
round fish  with  a  border  of  coarse  salt  to  prevent  plank  from  burning. 
Bake  twenty-five  minutes  in  a  hot  oven,  or  place  plank  on  broiler 
and  broil  twenty  minutes  under  the  gas  flame.  Remove  to  table 
covered  with  a  sheet  of  brown  paper,  scrape  off  salt,  wipe  the  edges 
of  plank  with  a  piece  of  cheese  cloth  wrung  from  hot  water;  spread 
fish  with  Mattre  d'Hotel  Butter;  surround  with  a  border  made  of 
hot  mashed  potato,  passing  it  through  pastry  bag  and  rose  tube. 
Garnish  with  sprays  of  parsley  and  sliced  lemon.     Serve  immediately. 


50  5^  Sunday  Dinners  ^""''^ 


Third  Sunday 


FRICASSEED  XbMATOES 

Select  firm,  not  over-ripe  tomatoes.  Cut  in  halves  crosswise. 
Sprinkle  with  salt,  pepper  and  a  grating  of  onion;  dredge  with  flour 
and  saute  in  melted  butter;  brown  first  on  cut  side,  then  turn  and 
finish  cooking  on  the  other.  When  soft,  but  not  broken,  pour  over 
thin  cream  to  almost  cover.  Let  simmer  until  cream  is  slightly 
thickened.     Remove  to  hot  serving  dish  and  pour  cream  around. 

ALABAMA  SALAD 

Cut  the  hearts  of  celery  in  one-fourth  inch  pieces,  there  should 
be  two  cups.  Add  one  cup  of  Alabama  pecan  nut  meats  broken  in 
quarters  and  one  cup  white  cabbage  cut  in  very  fine  shreds.  Moisten 
with  Cream  Dressing.     Serve  on  a  bed  of  cress. 

CREAM  DRESSING 

3  hard  cooked  egg  yolks.  2  tablespoons  vinegar. 

1  teaspoon  salt.  Few  drops  onion  juice  or 

Few  grains  cayenne.  1    teaspoon    finely    chopped 

1  teaspoon  mustard.  chives. 

\}/2  cups  thick  cream. 
Process:  Mash  and  rub  the  egg  yolks  through  a  sieve,  add 
seasonings  (except  cayenne),  then  vinegar  and  chives.  Whip  cream 
until  stiff,  and  add  a  little  at  a  time  to  first  mixture,  beating  con- 
stantly. When  all  is  used,  sprinkle  in  a  few  grains  cayenne  or 
paprika. 

RAISIN  PIE 

\]/2  cups  seeded  raisins  cut  in       2  tablespoons  butter. 

halves.  Juice  and  grated  rind  1  lemon. 

]/2  cup  sugar.  1  cup  water  in  which  raisins  were 

2  tablespoons  flour.  cooked. 

Few  grains  salt. 

Process:  Cook  raisins  in  boiling  water  to  cover,  until  tender, 
drain,  and  mix  with  sugarj  grated  rind,  flour  and  salt.  Cool  slightly. 
Turn  into  pie-pan  lined  with  Plain  Paste,  dot  over  with  butter  and 
p>our  over  water.  Cover  with  top  crust  made  of  Rich  Paste  and 
bake  thirty  minutes  in  a  moderate  oven. 


fZfhsmday  52  Sunday  Dinners  51 


Cream  of  Lettuce 

Baked  Ham  —  Hot  Horseradish  Sauce 

Sweet  Potato  Croquettes  —  Spinach  with  Eggs 

Grape  Fruit  Salad 

Cheese  Balls 

Rhubarb  Tart  —  Cheese 

After  Dinner  Coffee 

4 1. 

BAKED  HAM 

Select  a  lean  ham,  weighing  from  twelve  to  fourteen  pounds, 
cover  with  cold  water  or  equal  parts  of  water  and  sweet  cider  and 
let  soak  (skin  side  up)  over  night.  Drain,  scrape  and  trim  oflF  all 
objectionable  parts  about  the  knuckle.  Cover  flesh  side  with  a 
dough  made  of  flour  and  water.  Place  in  a  dripping  pan,  skin  side 
down.  Bake  in  a  hot  oven  until  dough  is  a  dark  brown;  reduce  heat 
and  bake  very  slowly  five  hours.  Ham  enclosed  in  dough  needs  no 
basting.  Remove  dough,  turn  ham  over  and  peel  off  the  skin. 
Sprinkle  ham  with  sugar,  cover  with  grated  bread  crumbs  and  bake 
twenty  to  thirty  minutes.  Remove  from  oven  and  decorate  with 
cloves;  place  a  paper  frill  on  knuckle,  garnish  with  sprays  of  parsley 
and  lemon  cut  in  fancy  shapes.     Serve  hot  or  cold. 

HOT  HORSERADISH  SAUCE 

}/i  cup  freshly  grated  horseradish.        J^  teaspoon  salt. 
3^  cup  fine  cracker  crumbs.  Y%  teaspoon  pepper. 

\}/2  cups  milk.  1  tablespoon  vinegar. 

3  tablespoons  butter.  2  tablespoons  lemon  juice. 

y^  tablespoon  grated  onion. 
Process  :  Cook  crumbs,  horseradish  and  milk  twenty  minutes  in 
double  boiler.     Add  seasonings,  vinegar  and  lemon  juice  slowly, 
stirring  constantly.     Add  grated  onion,  reheat  and  serve. 


52  5^  Sunday  Dinners  '^'^"' 


Fourth  Sunday 


SWEET  POTATO  CROQUETTES 

2  cups  hot  riced  sweet  potatoes.       Few  grains  pepper. 

3  tablespoons  butter.  J^  cup  chopped  walnut  meats. 
}/2  teaspoon  salt.  1  egg  well  beaten. 
Process:  Mix  ingredients  in  the  order  given.     If  mixture  is  too 

dry  add  hot  milk.  Mold  in  cork-shape  croquettes,  roll  in  crumbs, 
then  in  egg,  again  in  crumbs,  and  fry  in  deep  hot  Cottolene.  Drain 
on  brown  paper  and  arrange  around  Baked  Ham. 

GRAPE  FRUIT  SALAD 

Cut  three  large  grape  fruit  in  halves  crosswise,  remove  the  pulp 
and  keep  in  its  original  shape.  Arrange  in  nests  of  white  crisp 
lettuce  heart  leaves,  dividing  pulp  in  six  portions.  Strew  one  cup 
of  English  walnut  meats,  broken  in  fourths,  over  grape  fruit.  Mar- 
inate with  French  Dressing,  but  with  less  salt  and  using  paprika  in 
place  of  cayenne,  and  lemon  and  grape  fruit  juice  in  place  of  vinegar. 

CHEESE  BALLS 

Ij/^  cups  grated  cheese.  }/s  teaspoon  mustard. 

1  tablespoon  flour.  Few  grains  cayenne. 

3^  teaspoon  salt.  Whites  3  eggs  beaten  stiff. 

Process:  Add  flour  and  seasonings  to  cheese,  fold  in  whites  of 
eggs,  shape  in  small  balls.  Roll  in  fine  cracker  crumbs  and  fry  a 
golden  brown  in  deep  hot  Cottolene.     Drain  on  brown  paper. 

RHUBARB  TARTS 

If  rhubarb  is  pink,  young  and  tender,  simply  wash  and  cut  in 
one-half  inch  pieces;  there  should  be  two  and  one-half  cups. 
Cover  with  boiling  water  and  heat  to  boiling  point;  boil  five  minutes. 
Do  not  allow  it  to  lose  its  shape.  Drain  off  all  the  juice,  sprinkle 
rhubarb  with  three-fourths  cup  sugar.  Sift  over  two  tablespoons 
flour  and  one-fourth  teaspoon  salt,  dot  over  with  one  tablespoon 
butter  and  a  grating  of  orange  rind.  Mix  well  and  turn  into  a 
pie  pan  lined  with  Rich  Paste.  Arrange  strips  of  pastry,  lattice- 
work fashion,  across  the  top  of  pie  and  bake  thirty  minutes  in  a 
moderate  oven. 


t 


o^r// 


Let  hunger  move  thy  appetite, 
And  not  savory  sauces, 

— Shakespeare. 


fi 


■^<^«if^- 


*«!!jWtf  '  -*  '%*%,' 


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54  5-^  Sunday  Dinners  f.C/s««<;<., 


Qflfletttt 

Strawberry  Cocktails 

Chicken  Bouillon  Chantilly 

Fricassee  of  Chicken  with  Waffles 

Spinach  with  Eggs 

Prune  and  Pecan  Nut  Salad 

Apricot  Marmalade  Mold 

CocoANUT  Cake 

Coffee 

CHICKEN  BOUILLON  CHANTILLY 


Pour  six  cups  of  hot,  well-seasoned  Chicken  Bouillon  into  hot 
bouillon  cups.  Drop  on  top  of  each  portion  one  tablespoon  whipped 
cream  deUcately  seasoned  with  salt,  pepper  and  a  few  grains  cayenne. 
Sprinkle  cream  with  paprika  or  finely  chopped  chives. 

FRICASSEE  OF  CHICKEN 

Dress,  singe,  clean  and  cut  two  young  chickens  in  pieces  for 
serving.  Sprinkle  with  salt  and  pepper,  and  dredge  with  flour, 
brown  richly  in  equal  parts  of  Cottolene  and  butter,  turning  often 
that  pieces  may  be  evenly  browned.  Then  cover  with  boiling  water 
to  which  add  a  bit  of  bay  leaf,  one-half  teaspoon  peppercorns,  a 
spray  of  parsley,  six  slices  carrot  and  three  slices  onion.  Cover  and 
simmer  until  chicken  is  tender  (from  one  to  one  and  one-quarter 
hours).  Remove  chicken  from  stock,  cover  and  keep  warm;  strain 
stock;  there  should  be  two  cups.  Melt  four  tablespoons  butter  in  a 
sauce  pan,  add  four  tablespoons  flour,  stir  to  a  paste,  then  gradually 
pour  on  the  two  cups  hot  stock,  stirring  constantly;  let  simmer  ten 
minutes.  Remove  from  range,  add  one  cup  of  hot  cream  and  the 
yolks  of  two  eggs  slightly  beaten.  Reheat  chicken  in  sauce  (do  not 
allow  sauce  to  boil  after  adding  yolks).     Serve  with  Waffles. 


ptrlisunday 52  S UTiday  Dtfiners 55 

SPINACH  WITH  DEVILED  EGGS 

1  peck  spinach.  3^  teaspoon  salt. 

34  pound  bacon.  34  teaspoon  pepper. 

Salt,  pepper.  3^  teaspoon  finely  chopped  pars- 
}/i  cup  butter.  ley. 

Few  grains  nutmeg.  3^  teaspoon  grated  onion. 

5  hard-cooked  eggs.  3^  cup  minced  ham. 
Cream  Salad  Dressing. 

Process  :  Cook  spinach  in  the  usual  way.  Cook  the  bacon  with 
spinach  to  give  it  flavor.  When  spinach  is  tender,  remove  bacon, 
drain  spinach  and  chop  fine.  Season  with  salt,  pepper  and  nutmeg. 
Add  butter,  mix  well  and  pack  into  an  oval  mold.  Keep  hot  over 
hot  water,  cut  eggs  in  halves  lengthwise,  remove  yolks  and  rub 
through  a  sieve.  Add  ham,  salt,  pepper,  parsley  and  onion  juice. 
Moisten  with  Cream  Salad  Dressing  to  bind  mixture  together.  Re- 
fill halves  of  eggs  with  this  mixture,  heaping  it  pyramid-like.  Turn 
mold  of  spinach  on  hot  serving  dish  and  surround  with  stuffed  eggs. 

PRUNE  AND  NUT  SALAD 

Buy  very  select  prunes  for  this  purpose  (tins  holding  one  or  two 
pounds  are  best),  cook  prunes  in  the  usual  way,  letting  the  liquor 
evaporate  during  the  latter  part  of  cooking.  Prunes  should  not 
be  as  well  done  as  when  serving  them  as  sauce.  Drain  prunes  from 
the  liquor  and  chill  them.  Remove  the  stones  carefully,  cut  prunes 
in  five  pieces  lengthwise.  Cut  pecan  nut  meats  in  four  pieces 
lengthwise.  Mix  prunes  and  nut  meats,  sprinkle  with  salt  and 
paprika.  For  one-half  pound  prunes  and  one-fourth  pound  shelled 
nut  meats  allow  one  cup  whipping  cream.  Whip  cream  until  solid, 
season  with  one-half  teaspoon  each  salt  and  paprika;  add  two  table- 
spoons lemon  juice  and  one  and  one-half  tablespoons  Sherry  wine 
slowly,  while  beating  constantly.  Mix  two-thirds  of  the  cream  with 
the  prunes  and  nuts.  Arrange  the  heart  leaves  of  lettuce  on  cold, 
individual  salad  plates,  pile  some  of  the  mixture  in  each  and  mask 
with  remaining  whipped  cream.  Arrange  three  pieces  of  prunes  on 
top  of  each  portion,  radiating  from  center,  and  place  a  cherry  or 
strawberry  on  top  of  each. 


56 5^  Sunday  Dinners ptHsunday 

STEAMED  SNOW  BALLS 
(For  recipe,  see  page  168.) 

COCOANUT  CAKE 

%  cup  Cottolene.  5  teaspoons  baking  powder. 

2  cups  sugar.  3^  teaspoon  salt. 

3  eggs.  1  cup  milk. 

3  cups  flour.  }/2  teaspoon  each  lemon  and  va- 

nilla. 
Process:  Cream  Cottolene,  add  one  cup  sugar  gradually,  stirring 
constantly.  Beat  yolks  thick  and  light,  add  remaining  cup  sugar 
gradually,  continue  beating.  Combine  mixtures.  Mix  and  sift 
flour,  baking  powder  and  salt.  Add  to  first  mixture  alternately 
with  milk.  Add  vanilla  and  fold  in  the  whites  of  eggs  beaten  stiff 
and  dry.  Turn  into  two  well-greased,  square  cake  pans  and  bake 
fifteen  minutes  in  a  moderate  oven.  Spread  one  layer  thickly  with 
Boiled  Frosting,  sprinkle  heavily  with  fresh  grated  cocoanut,  cover 
with  remaining  layer.  Spread  top  and  sides  with  frosting,  and 
sprinkle  with  cocoanut  before  frosting  glazes. 

BOILED  FROSTING 

2  cups  sugar.  J^  cup  water. 

3^  teaspoon  cream  of  tartar.  Whites  2  eggs. 

Process:  Mix  sugar,  cream  of  tartar  and  water  in  a  sauce  pan. 
Place  on  range  and  stir  until  mixture  begins  to  boil.  When  syrup 
drops  from  the  wooden  spoon  thick  like  honey,  remove  from  range 
and  add  eight  tablespoons  of  the  syrup  to  the  stifily  beaten  whites  of 
eggs,  beating  constantly.  Return  remaining  syrup  to  range,  con- 
tinue cooking  until  syrup  spins  a  thread  at  least  five  inches  in  length. 
Pour  syrup  in  a  thin  stream  onto  first  mixture  and  beat  until  cool 
and  slightly  glazed  on  side  of  bowl.     Spread  thickly  on  cake. 


i^sunicy  52  Sunday  Dinners S7 

(menu 

Smoked  Sturgeon  Canape 

Clam  Broth  Buttered  Wafers 

Broiled  Finnan  Haddie 

Potatoes  on  the  Half  Shell 

Peggy's  Sour  Cabbage 

Cheese  Souffle 

Strawberry  Shortcake 

Coffee 

H ■ --¥ 

SMOKED  STURGEON  CANAPE 

Cut  stale  white  bread  in  one-third  inch  slices,  trim  off  crust  and 
cut  slices  in  crescents  or  triangles  —  then  saute  a  golden  brown  in 
butter.  Spread  with  Anchovy  paste  or  with  French  mustard,  then 
arrange  flaked  smoked  sturgeon  over  canapes.  Sprinkle  thickly 
with  finely  chopped  olives  and  pimentos.  Garnish  each  with  a 
rolled  fillet  of  Anchovy.  Dispose  each  canape  on  a  bread  and  butter 
plate  covered  with  a  paper  doily  and  garnish  with  sprays  of  parsley. 

CLAM  BOUILLON 

1  peck  of  clams  (in  the  shells).  Salt,  pepper. 

3  cups  cold  water.  Whipped  cream. 

Process:  Wash  and  scrub  clams  with  a  stiff  brush,  changing  the 
water  until  no  sand  is  seen  in  bottom  of  vessel.  Put  in  a  kettle,  add 
cold  water,  cover  closely  and  bring  water  gradually  to  boihng  point, 
steam  until  all  the  shells  are  opened.  Remove  clam  with  shells, 
strain  broth  through  double  cheese-cloth,  season  and  serve  hot  in 
hot  bouillon  cups.  Drop  a  spoonful  of  whipped  cream  on  top  of 
each  service  and  sprinkle  with  paprika. 


58  S2  Sunday  Dinners  f^t 


Second  Sunday 


BROILED  FINNAN  HADDIE 

Wash  the  fish  thoroughly;  lay  in  a  dripping  pan,  flesh  side  down; 
cover  with  cold  water  and  let  soak  one  hour.  Drain;  cover  with  hot 
water,  let  soak  fifteen  minutes.  Drain  again  and  wipe  dry;  brush 
over  with  soft  butter  and  broil  fifteen  minutes  over  a  slow  fire  or 
some  distance  from  the  flame  if  cooked  with  gas.  Remove  to  hot 
serving  platter  and  spread  with  Maltre  d'Hotel  Butter. 

POTATOES  ON  THE  HALF  SHELL 

Select  smooth,  large,  uniform  sized  potatoes;  wash  and  scrub 
them  carefully  with  a  brush.  Bake  and  cut  them  in  halves  length- 
wise; scoop  out  the  pulp  from  shells,  being  careful  not  to  break  them. 
Press  pulp  through  a  ricer;  season  with  salt,  pepper,  butter  and  hot 
cream.  Add  one  teaspoon  finely  chopped  parsley  (to  five  potatoes), 
whip  mixture  until  fluffy,  refill  shells  with  mixture,  using  pastry  bag 
and  rose  tube.  Place  in  oven  until  heated  through.  Disp>ose 
around  Finnan  Haddie,  interspersed  with  sprays  of  parsley. 

PEGGY'S  SOUR  CABBAGE 

Select  a  small,  firm  head  of  white  cabbage;  cut  in  quarters,  re- 
move the  tough  stalk  and  shave  crosswise  as  fine  as  possible.  Put 
cabbage  in  a  large  frying  pan,  cover  with  water,  cover  closely  and 
cook  until  cabbage  is  tender  (from  forty  to  eighty  minutes).  Season 
with  salt  the  last  fifteen  minutes  of  cooking.  Drain  and  add  one- 
third  to  one-half  cup  of  butter,  toss  cabbage  until  well  buttered, 
saute  until  some  of  the  cabbage  is  delicately  browned.  Season  with 
pepper,  and  add  vinegar  to  taste.     Serve  hot. 

CHEESE  SOUFFLE 

2  tablespoons  butter.  3^  teaspoon  paprika. 

3  tablespoons  flour.  3^  cup  scalded  milk. 

3^  teaspoon  salt.  J4  cup  grated  American  cheese. 

}/s  teaspoon  ground  mustard.      Yolks  3  eggs  beaten  thick  and  light. 

Whites  3  eggs  beaten  stiff. 
Process:   Melt  butter  in  a  saucepan;  add  flour  mixed  with  sea- 
sonings, stir  to  a  smooth  paste  and  add  gradually  scalded  milk, 


s^isun,.y  52  Sunday  Dinners 59 

stirring  constantly.  Add  grated  cheese  and  when  cheese  is  melted 
remove  from  range;  add  yolks  of  eggs  and  continue  beating,  then  cut 
and  fold  in  the  whites  of  eggs.  Turn  mixture  into  a  well-greased, 
one-quart  baking  dish  and  bake  in  a  moderate  oven  twenty  minutes. 
Serve  at  once. 

STRAWBERRY  SHORTCAKE 

2  cups  flour.  4  teaspoons  baking  powder. 

%  teaspoon  salt.  2  tablespoons  Cottolene. 

1  cup  thin  cream. 

Process:  Sift  together  flour,  salt  and  baking  powder.  Rub 
shortening  in  with  tips  of  fingers.  Add  cream,  mix  with  a  knife  to  a 
soft  dough.  Turn  on  a  floured  board,  knead  slightly  and  divide  the 
dough  into  two  equal  parts.  Pat  and  roll  each  piece  to  one-half 
inch  thickness;  lay  one  piece  in  a  buttered  jelly  cake  pan,  brush  over 
with  soft  butter  and  place  remaining  piece  on  top.  Bake  in  a  hot 
oven  fifteen  minutes.  Remove  from  oven;  invert  cake  on  a  hot 
serving  platter.  Remove  bottom  layer  (which  is  now  the  top). 
Spread  with  soft  butter  and  add  a  layer  of  berries  prepared  as 
directed  hereafter.  Sift  generously  with  bar  sugar,  replace  remain- 
ing cake,  cover  with  berries,  sprinkle  with  sugar,  mask  with  whipped 
cream  sweetened  and  flavored  with  orange  extract. 

STRAWBERRY  MIXTURE 

Wash  two  quarts  strawberries;  hull  and  cut  each  berry  in  half. 
Prepare  a  syrup  by  boiling  together  two  cups  sugar  and  one-half  cup 
water  four  minutes,  cool  and  pour  syrup  over  berries,  or  sprinkle 
raw  sugar  over  berries  and  let  stand  one  hour.  Lift  the  berries  from 
syrup  and  place  between  layer  and  on  top  of  short  cake.  Strain 
syrup  into  a  pitcher  or  bowl  and  pass  with  each  portion  of  short  cake. 


60  ^2  Sunday  Dinners 


April 

Third  Sunday 


QfKletttt 

Cream  of  Asparagus 

Breaded  Mutton  Chops  —  Sauce  Signora 

Baked  Bananas  —  Sultana  Sauce 

Fried  Whole  Potatoes  Lettuce  Hearts 

Steamed  Graham  Pudding  —  Sherry  Sauce 

Cafe  Noir 


BREADED  MUTTON  CHOPS 

Wipe  and  trim  chops,  sprinkle  with  salt,  pepper,  and  dredge  with 
flour.  Dip  in  egg  diluted  with  cold  water  or  milk  (allowing  two 
tablespoons  to  each  egg),  then  in  fine  bread  crumbs,  repeat  if  not  well 
coated  with  crumbs.  Fry  in  deep  hot  Cottolene  about  ten  minutes. 
Drain  on  brown  paper  and  serve  in  a  border  of  hot  Mashed  Potatoes 
with  Green  Pepper,  or  in  a  nest  of  Green  Peas  dressed  with  Mattre 
d'H6tel  Butter. 

SAUCE  SIGNORA 

Cook  two  tablespoons  of  chopped,  lean,  raw  ham  in  one-fourth 
cup  butter  until  lightly  browned,  add  one-fourth  cup  flour,  one- 
half  teaspoon  salt,  and  stir  until  well  blended,  then  add  one  and  one- 
half  cups  of  Brown  Stock  and  one  cup  of  Chili  Sauce.  Heat  to 
boiling  point,  stirring  constantly.  Reduce  heat  and  simmer  ten 
minutes.  This  sauce  may  be  strained  or  served  without  straining. 
Care  must  be  taken  that  ham  is  not  overcooked. 

BAKED  BANANAS  WITH  SULTANA  SAUCE 

6  bananas.  1  tablespoon  butter. 

5^  cup  Sultana  raisins.  Few  grains  salt. 

2J^  cups  boiling  water.  J4  cup  Sherry  wine. 

1  cup  sugar.  2  tablespoons  lemon  juice. 

1  tablespoon  cornstarch  or  two  teaspoons  Arrowroot. 


m  Sunday  5^  Sufiduy  Difimrs  6i 


Process:  With  a  sharp  knife  open  and  peel  down  one  section  of 
each  banana,  carefully  loosen  the  pulp  from  the  rest  of  the  skin; 
remove  pulp  and  scrape  lightly  with  a  silver  knife,  removing  all  the 
coarse  threads.  Replace  the  pulp  in  its  original  shape  in  the  skins. 
Arrange  the  bananas  in  an  agate  dripping  pan  and  bake  in  a  moderate 
oven  until  the  skins  are  black  and  the  pulp  is  soft  (from  ten  to 
fifteen  minutes).  Remove  pulp  from  skins  to  serving  platter,  being 
careful  to  preserve  their  shape.    Curve  them  slightly  and  pour  over 

SULTANA  SAUCE 

Pick  over  raisins,  cover  them  with  water  and  cook  until  raisins 
are  tender.  Mix  sugar,  cornstarch  and  salt,  add  slowly  to  raisins 
and  water,  stirring  constantly.  Cook  slowly  twenty  minutes;  add 
butter,  lemon  juice  and  wine.     Reheat  and  serve. 

FRIED  WHOLE  POTATOES 

Select  small  potatoes  of  uniform  size.  Wash,  pare  and  parboil 
in  boiling  salted  water  ten  minutes.  Drain  dry  and  fry  a  golden 
brown  in  deep  hot  Cottolene  (time  required  about  twelve  minutes). 
Fat  should  not  be  hot  enough  to  brown  potatoes  until  the  last  five 
minutes  of  cooking,  otherwise  potatoes  will  not  be  cooked  throughout. 
Drain  on  brown  paper,  sprinkle  with  salt  and  serve  at  once. 

STEAMED  GRAHAM  PUDDING 

3  tablespoons  Cottolene.  3^  teaspoon  soda. 

3^  cup  N.  O.  Molasses.  1  teaspoon  salt. 

Y2  cup  milk.  }/2,  teaspoon  cinnamon. 

1  egg  well  beaten.  34  teaspoon  cloves. 

13^  cups  Graham  flour.  3^  teaspoon  mace. 

1  cup  dates  stoned  and  cut  in  pieces. 

Process:  Cream  Cottolene,  add  molasses,  milk  and  ^gg.  Mix 
and  sift  the  dry  ingredients,  add  dates  and  stir  into  first  mixture, 
beat  thoroughly.  Turn  into  a  buttered  tube  mold,  cover  and  steam 
two  and  one-half  hours.     Serve  with  Sherry  Sauce  (recipe  Page  130). 


62  52  Sunday  Dinners  i^Lsumay 


Qfrietttt 


Spanish  Soup 

Baked  Halibut 

Potatoes  a  l* Aurora 

Corn  Fritters  Cabbage  Relish 

Stewed  Rhubarb  with  Pineapple  and  Raisins 

Old  Fashioned  Marble  Cake 


SPANISH  SOUP 

4  cups  Brown  Stock.  5  tablespoons  flour. 

2  cups  tomato  pulp  2  tablespoons    freshly    grated 

1  large,  green,  finely  chopped  horseradish. 

pepper.  3^  tablespoon    Worcestershire 
1  medium-sized   onion,   finely  Sauce. 

chopped.  Salt,  pepper  and  cayenne,  or 

4  tablespoons  butter.  A  few  drops  Tobasco  Sauce. 
3^  cup  hot  cooked  rice. 

Process:  Cook  pepper  and  onion  in  butter  five  minutes.  Add 
flour,  stir  until  well  blended  and  delicately  browned,  then  add 
gradually  stock  and  tomato  pulp;  let  simmer  twenty  minutes.  Rub 
through  a  sieve  and  season  highly  with  salt,  pepper,  and  cayenne  or 
Tobasco.     Before  serving  add  Worcestershire,  horseradish  and  rice. 

BAKED  HALIBUT 

Wipe  a  two-pound  slice  of  halibut.  Arrange  six  or  eight  thin 
slices  of  fat  salt  pork  in  bottom  of  dripping  pan,  slice  an  onion  thinly 
over  pork,  add  a  bit  of  bay  leaf  and  arrange  halibut  over  onion. 
Spread  halibut  evenly  with  a  butter  paste  made  of  four  tablespoons 
butter  worked  to  a  cream  with  three  tablespoons  flour.  Season  with 
one-half  teaspoon  salt  and  a  few  grains  cayenne.     Over  butter  paste 


F!:lsunicy  5^  Sufiday  Dinners 63 

sprinkle  thickly-buttered  cracker  crumbs,  and  arrange  alternately 
strips  of  pimento  and  thin  slices  of  bacon  over  crumbs.  Cover  with 
a  buttered  paper  and  bake  slowly  one  hour  in  a  moderate  oven. 
Remove  paper  the  last  fifteen  minutes  of  cooking  to  brown  the 
crumbs  and  bacon  dehcately.  Remove  to  hot  serving  platter  and 
garnish  with  shredded  potatoes,  sliced  lemon  and  parsley. 

POTATOES  AURORA 

Cut  cold,  boiled  potatoes  in  one-fourth  inch  cubes.  There 
should  be  sufficient  to  fill  three  cups.  Reheat  potatoes  in  two  cups 
of  thin  white  sauce,  turn  into  hot  serving  dish.  Remove  the  shells 
from  four  hard-cooked  eggs,  cut  them  in  halves  crosswise,  remove 
the  yolks.  Cut  whites  in  rings  and  arrange  rings  around  edge  of  po- 
tatoes; press  the  yolks  through  a  ricer  over  potatoes.  Sprinkle  the 
rings  with  finely  chopped  parsley.     Serve  at  once. 

CORN  FRITTERS 

1  can  corn,  chopped  fine.  1  teaspoon  sugar. 

1  cup  flour.  2  teaspoons  salt. 

1  teaspoon  baking  powder.  3^  teaspoon  white  pepper. 

2  eggs. 

Process:  Add  dry  ingredients,  sifted  together,  to  corn;  add 
yolks  well  beaten;  then  fold  in  whites  beaten  until  stiff.  Fry  as 
griddle  cakes;  or  dip  a  tablespoon  into  deep  hot  Cottolene,  drain 
well,  then  take  up  a  spoonful  of  the  corn  mixture,  drop  into  hot 
Cottolene,  pushing  it  off  spoon  into  hot  fat  with  a  spatula.  Fry  a 
golden  brown.     Drain  on  brown  paper  and  serve  immediately. 

CABBAGE  RELISH 

Remove  the  wilted  and  coarse  outside  leaves  from  one  small, 
solid  head  of  white,  new  cabbage  (Southern),  cut  off  stalk,  cut  head 
in  quarters,  cut  out  stalk  from  each  quarter  and  chop  cabbage  very 
fine.  Add  one  medium-sized  Bermuda  onion,  finely  chopped. 
Cover  with  ice  water  and  let  stand  until  crisp.  Drain  thoroughly 
and  mix  with  Rehsh  Dressing.  Serve  in  lemon  baskets,  sprinkle 
with  finely  chopped  chives,  green  pepper  or  parsley. 


64  52  Sunday  Dinners  iourth  Sunday 


RELISH   DRESSING 

1  teaspoon  mustard.  1  tablespoon  melted  butter. 

1}^  teaspoons  salt.  1  egg  yolk. 

}/2  tablespoon  flour.  ,  }/s  cup  hot  vinegar. 

1  tablespoon  sugar.  J^  teaspoon  celery  seed. 

Few  grains  cayenne.  %  cup  thick  cream. 

Process:  Mix  the  ingredients,  except  celery  seed,  in  the  order 
given.  Cook  in  double  boiler,  stirring  constantly  until  mixture 
coats  the  spoon;  strain  and  add  celery  seed.  Chill  and  add  to 
cabbage. 

STEWED  RHUBARB 

Wash  and  trim  off  ends  of  two  pounds  tender  rhubarb;  do  not 
peel.  Cut  rhubarb  in  one-inch  pieces.  Put  into  baking  dish  and 
sprinkle  generously  with  sugar,  add  just  enough  water  to  prevent 
rhubarb  from  burning.  Cover  and  bake  in  oven  very  slowly  until 
tender  but  not  broken.  (Slow  cooking  preserves  its  color.)  One 
cup  of  Sultana  raisins  may  be  cooked  with  rhubarb.  They  must, 
however,  be  first  picked  over,  stems  removed,  then  covered  with 
boiling  water,  drained,  then  covered  again  with  boiling  water  and 
cooked  until  soft.  Arrange  a  layer  of  rhubarb  in  baking  dish,  then 
a  sprinkle  of  raisins  and  sugar  and  thus  continue  until  all  are  used. 
Finish  cooking  as  directed  in  the  foregoing.     Serve  very  cold. 

MARBLE  CAKE 

J/^  cup  Cottolene.  3^  teaspoon  nutmeg. 

1  cup  sugar.  J^  teaspoon  salt. 

2  eggs.  1^  cups  flour. 

J^  cup  milk.  3  teaspoons  baking  powder. 

}^  teaspoon  cinnamon.  1  tablespoon  molasses. 

Process:  Cream  Cottolene,  add  sugar  gradually,  yolks  of  eggs 
beaten  until  thick  and  light,  flour  sifted  with  baking  powder,  alter- 
nately with  milk.  Fold  in  whites  of  eggs  beaten  until  stiff.  Turn 
one-third  of  this  batter  into  a  bowl  and  add  to  it  molasses  and  spices. 
Pour  into  well-greased  pan,  alternating  light  and  dark  mixtures  to 
give  it  the  "marbled"  appearance. 

Bake  forty  to  forty-five  minutes  in  a  moderate  oven. 


Jlaf 


\       ^^ If  you  are  an  artist  in  the  kitchen 
you  will  always  he  esteemed. 
— Eli'z.aheth  in  Her  German 
Garden, 


f^f^vy 


P'^: 


t*^M.^-.  ('4 


V     '  ^  ^"-^^^J 


66 52  Sunday  Dinners FZs,.nd.y 

QYlenu 

Asparagus  Soup  —  Saltines 

Baked  Bluefish   a  la  Creole 

Chateau  Potatoes  Stringless  Beans  with  Bacon 

Cheese  and  Pimento  Salad 

Frozen  Strawberries 

Corn-Starch  Loaf  Cake  with  Maple  Frosting 

Cafe  Noir  —  Tea  Frappe 

^ 1. 

CREAM  OF  ASPARAGUS  SOUP 

3  cups  White  Stock.  4  tablespoons  butter. 

1  bunch  (or  1  can)  asparagus.  4  tablespoons  flour. 

2  cups  cold  water.  13^  cups  scalded  milk. 
2  slices  onion.  3^  cup  hot  cream. 

Process:  Wash,  scrape  and  cut  asparagus  in  one-inch  pieces, 
reserve  the  tips.  Cover  with  boiling  salted  water,  cook  ten  minutes; 
drain,  add  stock  and  onion  and  cook  until  tender,  rub  through  a 
sieve.  Melt  butter  in  a  sauce  pan,  add  flour,  stir  to  a  smooth  paste; 
remove  from  fire  and  add  first  mixture  slowly,  stirring  constantly. 
Season  with  salt  and  pepper,  add  hot  milk  and  cream,  continue 
stirring.  Cook  tips  in  boiling  salted  water  until  tender,  drain. 
Turn  soup  into  hot  soup  tureen,  add  tips  and  serve.  If  canned 
asparagus  is  used,  drain  from  liquor,  rinse,  reserve  tips  and  follow 
directions  given  in  the  foregoing. 

BLUEFISH  A  LA  CREOLE 

Remove  bones  from  a  fresh,  three-pound  bluefish.  Place  on  a 
well-buttered  fish  sheet,  laid  in  a  dripping  pan.  Sprinkle  with  salt 
and  paprika.  Cook  in  a  hot  oven  twenty-five  minutes,  basting  often 
with  melted  butter  or  sweet  dripping.  Remove  to  hot  serving 
platter  and  pour  a  Creole  Sauce  around  fish.     Sprinkle  fish  with 


^'''  52  Sunday  Dinners  67 


First  Sunday 

buttered  crumbs,  set  platter  on  a  board  and  place  in  oven  to  brown 
crumbs.     Garnish  with  slices  of  lemon  dipped  in  chopped  parsley. 

CREOLE  SAUCE 
(For  recipe  see  Page  122.) 

CHATEAU  POTATOES 

Wash,  pare  and  cook  (almost  soft)  one-half  dozen  medium-size 
potatoes.  Drain  perfectly  dry,  cool  and  cut  them  in  quarters,  trim 
them  in  the  shape  of  small  gherkins  Wash  them  in  cold  water, 
then  put  them  in  a  frying  pan,  reheat  in  boiling  water.  Drain  and 
add  four  tablespoons  butter;  shake  the  pan  until  potatoes  are  well 
buttered  and  a  golden  brown  color.  Remove  carefully  with  a 
skimmer  to  hot  serving  dish,  and  sprinkle  with  finely  chopped  parsley. 

STRINGLESS  BEANS  WITH  BACON 

Cut  three  thin  slices  of  bacon  in  shreds  crosswise,  try  out  in  a 
frying  pan.  Cook  until  tender  two  cups  green,  stringless  beans  and 
three  or  four  small  new  onions,  in  boiling  salted  water.  Drain  and 
add  to  bacon,  mix  well,  add  salt  (if  necessary)  and  pepper;  turn  into 
a  hot  serving  dish. 

CHEESE  AND  PIMENTO  SALAD 

(For  recipe  see  Page  26.) 

FROZEN  STRAWBERRIES 

4  cups  thin  cream.  Few  grains  salt. 

3  cups  thick  cream.  2  cups  strawberry  juice  and 

2  cups  milk.  pulp. 

1  cup  sugar.  1  tablespoon  lemon  juice. 

}/i  cup  water.  Strawberries. 

Process:  Cook  water  and  sugar  together  three  minutes.  Cool 
and  add  to  cream  and  milk.  Add  a  sprinkle  of  salt.  Turn  into 
freezer  and  when  half  frozen  add  lemon  juice  and  strawberry  pulp. 
Finish  freezing.  Let  stand  an  hour  or  two  to  ripen.  Serve  in  cone 
shape  and  place  a  large,  unhuUed  strawberry  in  top  of  each  cone. 


68 


52  Sunday  Dinners 


May 

First  Sunday 


CORN  STARCH  LOAF  CAKE 

%  cup  Cottolene.  2  cups  flour. 

2  cups  fine  sugar.  13^  tablespoons  baking  powder. 

1  cup  milk.  Whites  5  eggs  beaten  stiff. 

1  cup  corn  starch.  J^  teaspoon  salt. 

1  teaspoon  vanilla. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly. Mix  and  sift  flour,  corn  starch,  baking  powder  and  salt; 
add  alternately  to  first  mixture  with  milk,  add  vanilla,  then  cut 
and  fold  in  whites  of  eggs.  Turn  mixture  into  two  well-greased, 
brick-shaped  bread  pans  and  bake  forty-five  minutes  in  a  moderate 
oven.  Spread  with  Maple  Frosting  (see  Page  103)  and  stick  with 
blanched  and  shredded  almonds  slightly  toasted. 


fZui  Sunday  5 2  S uficjay  Dinncrs 69 

Qflflentt 

Cream  of  Spinach  Croutons 

Young  Pigeons  (Stall  Fed)  Stuffed  and  Braised 

Mashed  Potatoes  Asparagus  with  Butter  Sauce 

Spinach  Salad 

Cottage  Pudding  with  Strawberries 

Coffee 
^ 1. 

CREAM  OF  SPINACH 

]/2  peck  spinach.  2  cups  milk. 

6  cups  cold  water.  2  slices  onion. 

3^  small  bay  leaf.  3  tablespoons  flour. 

\}/2  teaspoons  salt.  3^  cup  heavy  cream. 

3  tablespoons  Cottolene.  Cayenne  pepper  and  celery  salt. 

Process:  Cook  spinach  in  water  thirty  minutes.  Drain,  chop, 
and  rub  through  sieve.  Scald  milk  with  onion  and  bay  leaf. 
Melt  Cottolene  in  sauce-pan,  add  flour,  stir  to  a  smooth  paste,  pour 
on  slowly  scalded  milk  (first  removing  onion  and  bay  leaf),  stirring 
constantly.  Add  seasonings,  spinach  pulp;  cook  five  minutes  and 
serve  with  cream,  whipped  stiff.  Sprinkle  each  portion  with  finely 
chopped  parsley. 

YOUNG  PIGEONS  STUFFED  AND  BRAISED 

Clean,  stuff  and  truss  six  young  pigeons.  Arrange  them  in  a 
stew  pan  or  Dutch  oven.  Add  one  quart  boiling  water;  add  three 
blades  celery,  cut  in  pieces,  and  three  slices  of  onion,  a  small  bit  of 
bay  leaf  and  one-half  teaspoon  peppercorns.  Cover  closely  and 
simmer  (in  the  oven  if  Dutch  oven  is  used)  slowly,  until  birds  are 
tender  (about  two  hours  according  to  age  of  birds).  Remove  from 
casserole,  cool  and  spread  with  soft  butter.  Sprinkle  with  salt, 
pepper,  and  dredge  with  flour.  Strain  liquor  from  casserole.  Try 
out  fat  salt  pork  in  vessel,  and  brown  birds  richly  in  the  pork  fat, 
turning  often  that  they  may  be  evenly  browned.     Make  a  sauce 


70  52  Sunday  Dinners  ^sZ 


Second  Sunday 


of  the  strained  stock.  Make  shallow,  boat-shape  croutons  of  stale 
bread,  fry  them  a  golden  brown  in  deep  hot  Cottolene,  drain  on 
brown  paper  and  arrange  a  bird  in  each  boat.     Garnish  with  parsley. 

STUFFING  FOR  PIGEONS 

1  cup  hot,  riced  potato.  1  tablespoon  butter. 

y^  teaspoon  salt.  J^  cup  soft  stale  bread  crumbs 

3^  teaspoon  pepper.  soaked    in     water     then 

1  teaspoon   finely    chopped  wrung  in  a  napkin. 

'     chives.  1  egg  yolk. 

Few  grains  poultry  seasonings. 
Process:    Mix  ingredients  in  the  order  given  and  fill  body  of 
pigeons. 

ASPARAGUS  WITH  BUTTER  SAUCE 

Untie  the  bunches,  wash  and  remove  scales.  Cut  off  the  hard 
part  of  spears  as  far  up  as  they  will  snap.  Retie,  and  cook  in  boiling 
salted  water  until  tender  (about  fifteen  minutes),  leaving  the  tips 
out  of  water  the  first  ten  minutes  of  cooking.  Drain,  remove  strings. 
Arrange  in  hot  serving  dish  and  pour  over  two  tablespoons  melted 
butter  (for  each  bunch),  sprinkle  with  salt  and  pepper. 

SPINACH  SALAD 

Pick  over  and  wash  in  several  waters  or  until  no  sand  is  left  in 
bottom  of  bowl,  one-half  peck  spinach.  Drain  and  cook  in  its  own 
juice  and  the  water  that  clings  to  the  leaves  (if  spinach  is  old,  cook 
it  in  plenty  of  water),  until  soft.  Drain  dry  as  possible  and  chop 
finely.  Season  with  salt,  pepper  and  Tarragon  vinegar.  Cut 
bacon  in  shreds  crosswise,  then  cut  shreds  in  small  bits.  Saute 
them  until  delicately  browned  and  crisp,  skim  them  from  the  fat, 
add  them  to  spinach,  add  one  tablespoon  of  bacon  fat.  Butter 
lightly  small  Dairole  molds  and  pack  solidly  with  spinach.  Chill, 
unmold  and  arrange  on  thin  slices  of  cold,  boiled  ham,  tongue  or 
Bologna  sausage,  trimmed  in  circular  pieces  a  trifle  larger  than 
mold  of  spinach.  Arrange  each  portion  in  a  nest  of  parsley  or 
cress,  and  fill  depression  on  top  of  spinach  with  Mayonnaise  or 
Sauce  Tartare  (for  recipe  see  Page  84). 


TkM  Sunday 5^  Suiiday  Dtntters 71 

Cream  of  Asparagus 

Braised  Calf's  Liver 

Rice  au  Gratin       Carrots  and  Turnips  in  Cream  Sauge 

Asparagus  Salad 

Custard  Pie  Edam  Cheese 

Coffee 

Iced  Tea 

4 — K 

CREAM  OF  ASPARAGUS 
(For  recipe  see  Page  66.) 

BRAISED  CALF'S  LIVER 

Wipe  liver  and  skewer  into  shape,  if  necessary.  Draw  small 
lardoons  through  the  liver,  in  parallel  rows,  leaving  each  lardoon 
extend  one-half  inch  above  surface.  Place  liver  in  a  casserole  or 
Dutch  oven,  surround  with  remnants  of  lardoons.  Sprinkle  with 
salt,  pepper  and  dredge  with  flour.  Surround  with  one-third  cup 
each  of  carrots,  onion  and  celery,  cut  in  small  cubes;  add  one-half 
teaspoon  peppercorns,  six  cloves,  one  spray  parsley,  a  bit  of  bay 
leaf  and  two  cups  hot  Brown  Stock  or  water.  Cover  closely  and 
cook  in  a  slow  oven  two  hours.  Remove  cover  the  last  half  hour  of 
cooking  that  liver  may  brown  richly.  Remove  liver  to  serving 
platter,  set  aside  in  a  warm  place.  Strain  liquor  in  casserole  and 
use  for  making  a  Brown  Sauce.  Pour  sauce  around  liver  and  serve. 
Braised  liver  may  be  served  cold,  thinly  sliced. 

RICE  AU  GRATIN 

\]/2  cups  steamed  or  boiled  rice.  3^  lb.  grated  cheese. 

1  tablespoon  salt.  Cayenne. 

13^  tablespoons  butter.  Milk. 

Buttered  cracker  crumbs. 


72  5 2  Sunday  Dinners  ^urd  Sunday 

Process:  When  steaming  or  boiling  the  rice,  allow  one  table- 
spoon of  salt  for  seasoning.  Butter  a  baking  dish  and  cover  with  a 
layer  of  rice,  dot  over  with  some  of  the  butter.  Sprinkle  with  a  thin 
layer  of  cheese  and  a  slight  sprinkle  cayenne;  repeat  alternate  layers 
until  rice  and  cheese  are  used.  Pour  on  milk  to  half  the  depth  of 
baking  dish,  cover  with  buttered  cracker  crumbs  and  bake  in  oven 
until  cheese  melts  and  crumbs  are  brown. 

CARROTS  AND  TURNIPS  IN  CREAM  SAUCE 

Scrub,  scrape  and  cut  carrots  in  small  cubes.  Wash,  pare  and 
cut  purple-top  turnips  the  same.  (There  should  be  one  and  one- 
half  cups  of  each.)  Cover  each  (in  separate  vessels)  with  boiling 
water  and  cook  until  tender;  add  salt  the  last  half  hour  of  cooking. 
Drain  well,  toss  together  and  reheat  in  one  and  one-half  cups  Thin 
White  Sauce. 

ASPARAGUS  SALAD 

Cook  asparagus  in  the  usual  way,  drain  and  slip  three  or  four 
spears  through  an  onion  ring  just  large  enough  to  hold  them.  Ar- 
range these  fagots  in  nests  of  crisp  lettuce  heart  leaves.  Just  before 
serving  pour  over  French  Dressing  to  which  has  been  added  one 
tablespoon  of  finely  chopped  chives.  A  band  of  red  or  green  pepper 
may  be  used  in  place  of  the  onion  ring.  Canned  asparagus  should 
first  be  drained  from  the  liquor  in  the  can  then  rinsed  with  cold 
water.     Chilled  and  served  as  directed  in  the  foregoing. 

CUSTARD  PIE 

Line  a  deep,  perforated  pie  tin  with  Plain  or  Rich  Paste.  For 
filling,  beat  three  eggs  slightly,  add  one-fourth  cup  sugar,  one-eighth 
teaspoon  salt,  one-eighth  teaspoon  nutmeg,  and  pour  over  slowly 
two  cups  scalded  milk,  stirring  constantly.  Bake  in  a  hot  oven  at 
first,  to  set  the  crust  or  rim,  then  reduce  the  heat  afterwards ;  as  this 
is  a  combination  of  eggs  and  milk  it  should  be  finished  in  a  slow  oven. 


^'^  52  Sunday  Dinners  73 


Fourth  Sunday 


(menu 

Consomme — Bread  Sticks 

Boiled  Corned  Beef  with  Vegetables 

Dandelion  Salad 

Frozen  Strawberries 

Spanish  Layer  Cake 

Cafe  Noir  —  Iced  Tea 


CONSOMMfi  WITH  BREAD  STICKS 

(For  recipe  see  Page  149.) 

BOILED  CORNED  BEEF  WITH  VEGETABLES 

Select  five  or  six  pounds  from  the  plate  or  the  brisket;  wash 
carefully  in  cold  water,  drain;  place  in  kettle  and  cover  with  boiling 
water,  let  boil  five  minutes  and  —  if  very  briny  —  drain,  rinse  off 
scum  with  hot  water  and  again  cover  with  boiling  water;  heat  to 
boiling  point  and  simmer  until  meat  is  tender  (about  six  hours). 
Remove  beef  from  liquor,  keep  covered  in  a  warm  place.  Skim 
off  some  of  the  fat  from  liquor.  Add  carrots  washed,  scraped  and 
cut  in  quarters.  Let  cook  fifteen  minutes,  then  add  small  white 
onions  and  turnips  pared  and  cut  in  quarters,  one  head  white  cab- 
bage cut  in  quarters  (stalk  cut  out).  Wash,  pare  and  cut  uniform- 
sized  potatoes  in  quarters,  parboil  five  minutes,  then  drain  and  add 
to  other  ingredients.  Cook  beets  in  a  separate  vessel.  When 
vegetables  are  soft,  arrange  meat  in  center  of  hot  serving  platter  and 
surround  with  carrots,  turnips,  onions  and  cabbage.  Sprinkle 
vegetables  with  finely  chopped  parsley,  serve  beets  in  separate  dish. 
Pass  horseradish,  mustard  and  vinegar. 

DANDELION  SALAD 

Gather  the  dandelion  when  young  and  tender.  That  which  is 
cultivated  is  well  bleached  and  very  tender.     Wash  thoroughly  in 


74  5^  Sunday  Dinners  ^'^ 


Fourth  Sunday 


several  waters,  cut  off  the  roots  and  outside  leaves.  Drain  dry  on 
a  cloth  or  in  a  wire  basket.  Arrange  in  salad  bowl.  Cut  thin  sweet 
bacon  in  tiny  shreds  crosswise  and  saute  in  frying  pan  until  crisp; 
sprinkle  bacon  over  dandelion.  To  the  fat  in  pan  (there  should 
be  one-third  cup),  add  one-fourth  cup  vinegar  diluted  with  two 
tablespoons  water.  Heat  to  boiling  point  and  pour  over  dandelions; 
toss  leaves  with  a  fork  until  well  mixed  with  dressing;  serve  at  once. 

FROZEN  STRAWBERRIES— No.  2 

2  quarts  cream.  Few  grains  salt. 

2  cups  sugar.  2  cups  strawberry  juice  and 

pulp. 
Process:  Wash  and  hull  strawberries  (about  three  boxes); 
sprinkle  with  one  cup  sugar,  cover  closely  and  set  aside  in  a  cool 
place  for  two  hours.  Mash  and  squeeze  berries  through  cheese 
cloth.  Mix  remaining  cup  sugar  and  salt  with  cream;  turn  into 
freezer  and,  when  half  frozen,  add  strawberries  and  finish  freezing. 
Serve  with  Strawberry  Sauce. 

STRAWBERRY  SAUCE 

1  cup  sugar.  3^  cup  water. 

^  2  cups  strawberry  pulp. 
Process:    Make  a  syrup  by  boiling  water  with  sugar  three 
minutes  (after  mixture  begins  to  boil),  cool  slightly  and  add  straw- 
berry pulp.     Chill  thoroughly  and  serve. 

SPANISH  LAYER  CAKE 

}^  cup  Cottolene.  3  teaspoons  baking  powder. 

1  cup  sugar.  1  teaspoon  cinnamon. 

Yolks  2  eggs.  34  teaspoon  cloves. 

Yz  cup  milk.  34  teaspoon  salt. 

Ij^  cups  pastry  flour.  Whites  2  eggs. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly. Mix  and  sift  flour,  baking  powder,  spices  and  salt;  add  to 
first  mixture  alternately  with  milk.  Cut  and  fold  in  stiffly  beaten 
whites  of  eggs.  Bake  in  two  well-greased,  square,  layer  cake  pans. 
Spread  with  a  thick  layer  of  raspberry  between  layers.  Cover  top 
with  frosting  or  dredge  with  powdered  sugar. 


Fm  Sunday 5^  Sunduy  Dinners 75 

(Ylflentt 

Cream  of  Rice  Soup 

Flank  Steak  Stuffed  and  Braised 

Bon^ED  Rice  Dandelion  Greens  with  Bacon 

Asparagus  Salad 

Strawberry  Short  Cake 

Cafe  Noir 


CREAM  OF  RICE  SOUP 

1  cup  rice,  well  washed.  2  cups  hot  cream  or  milk. 

V/i  quarts  cold  water.  34  cup  butter. 

1  onion  sliced.  2  tablespoons  flour. 

1  green  pepper  cut  in  shreds.  Salt,  cayenne  and  nutmeg. 

1  teaspoon  finely  chopped  parsle^. 

Process:  Heat  water  to  boiling,  season  with  salt  and  add  rice, 
onion  and  green  pepper  (discarding  seeds  and  veins).  Cook  until 
rice  is  soft;  rub  through  a  sieve.  Melt  butter  in  a  saucepan,  add 
flour,  stir  to  a  smooth  paste,  add  cream  slowly,  stirring  constantly. 
Add  seasonings  and  cook  over  hot  water  ten  minutes.  Combine 
with  rice  mixture,  continue  cooking  five  minutes.  Turn  into  hot 
soup  tureen  and  sprinkle  over  with  parsley. 

FLANK  STEAK  STUFFED  AND  BRAISED 

Select  a  flank  steak  weighing  about  two  and  one-half  pounds. 
Have  the  butcher  peel  off  the  superfluous  fat  and  tissue  and  score 
both  sides  diagonally  in  opposite  directions.  Remove  the  steak 
from  paper  when  it  comes  from  market  and  lay  it  flat  on  meat  board, 
sprinkle  with  salt  and  pepper.  Spread  over  it  a  thin  layer  of  stuffing, 
(see  Page  154),  roll  lengthwise,  very  compactly,  sew  the  overlapping 


76  5^  Sunday  Dinners  "^"^ 


Fifth  Sunday 


edge  securely,  also  the  ends.  Sprinkle  roll  with  salt,  pepper  and 
dredge  with  flour.  Place  meat  in  pan  with  enough  Cottolene  to 
brown  it  richly,  turning  roll  until  it  is  richly  browned  all  over.  Then 
remove  to  Dutch  oven  or  casserole;  rinse  dripping  pan  with  a  little 
boiling  water,  pour  over  meat  and  surround  with  two  cups  stewed 
and  strained  tomato  pulp,  one  onion  thinly  sliced,  one  green  pepper 
shredded  (after  removing  seeds  and  veins),  two  sprays  parsley,  the 
half  of  a  small  bay  leaf  and  two  tablespoons  Worcestershire  sauce. 
Cover  closely,  place  in  oven  and  cook  meat  very  slowly  about  three 
to  four  hours.  Remove  meat  to  serving  platter.  Dilute  four  table- 
spoons flour  with  cold  water  to  the  consistency  to  pour,  add  to  sauce 
in  pan,  stir  until  well  blended,  season  with  salt  and  pepper;  let 
simmer  ten  minutes,  then  strain  around  meat.  Garnish  with  sprays 
of  parsley  or  cress. 

DANDELION  GREENS 

Remove  the  roots,  carefully  pick  over  (discarding  all  tough  and 
wilted  leaves)  and  wash  dandelion  leaves  in  several  waters;  to  the 
last  water  add  salt  to  free  leaves  from  insects  and  vermin.  It 
will  require  one  peck  of  leaves  to  serve  a  family  of  six. 
Cook  leaves  in  plenty  of  boiling  salted  water  until  tender;  drain 
at  once  and  chop  fine.  Dress  with  butter  and  pepper;  cut  thin 
slices  of  bacon  in  shreds  crosswise,  try  it  out  and  pour  over  dande- 
lions. (There  should  be  one-third  cup  bacon  fat.)  The  shreds  of 
bacon  are  an  attractive  garnish;  hard-cooked  eggs  may  also  be  used 
as  a  garnish.  Cut  them  in  eighths  or  rings.  Vinegar  is  sometimes 
added.     Serve  hot. 

STRAWBERRY  SHORT  CAKE 


(For  recipe  see  Page  59.) 


cJ^U^re 


Nothing  lovelier  can  he  found 
In  woman,  than  to  study  house  good. 
— Milton. 


^m^ 


78  5^  Sunday  Dinners  •"""' 


First  Sunday 


(menu 


Consomme  Browned  Crackers 

Lamb  Chops  Breaded  —  Maitre  d'Hotel  Butter 

New  Potatoes  Chive  Sauce 

Green  Peas 

June  Salad 

Cherry  Pie 

Iced  Tea  —  Cafe  Noir 


CONSOMME  PRINCESS 

Add  to  Consomme  small  green  peas  and  tiny  cubes  of  cold 
cooked  breast  of  chicken.     (For  recipe  for  Consomme  see  Page  149.) 

BROWNED  CRACKERS 

Split  crackers,  arrange  them  in  a  dripping  pan,  place  in  a  moder- 
ate oven  until  crisp  and  delicately  browned. 

LAMB  CHOPS  BREADED 

Prepare  loin  or  French  chops  as  for  broiling.  Dip  in  crumbs, 
egg  (diluted  with  cold  water,  allowing  two  tablespoons  water  to 
each  egg),  and  in  crumbs,  and  fry  in  deep  hot 'Cottolene  six  to  eight 
minutes.  Drain  on  brown  paper  and  spread  with  Mattre  d'H6tel 
Butter. 

NEW  POTATOES  WITH  CHIVE  SAUCE 

Scrape  off  the  skin,  remove  the  "eyes"  with  a  sharp  pointed 
knife  and  scrub  them  with  a  vegetable  brush,  rinse  thoroughly  and 
put  in  sauce  pan,  add  boiling  water  to  cover;  season  with  salt,  cover 
and  cook  until  soft,  drain.  If  small,  serve  whole;  if  large,  cut  them 
in  one-half  inch  cubes  and  reheat  in  Chive  Sauce. 


iZ  Sunday  5^  S Ufiday  Dinners  79 


CHIVE  SAUCE 

To  Cream  Sauce  (see  Page  151)  add  one  tablespoon  finely  chopped 
Chives. 

GREEN  PEAS 

Cook  peas  in  boiling  water.  Use  just  enough  water  to  pre- 
vent them  from  burning.  Add  salt  fifteen  minutes  before  removing 
them  from  fire.     Season  with  butter  and  pepper. 

JUNE  SALAD 

Remove  stones  from  red  and  pink  Ox-heart  cherries  and  cut 
them  in  halves  lengthwise.  Remove  the  pulp  from  oranges  and 
cut  in  inch  cubes;  peel  bananas  and  cut  in  one-half  inch  cubes.  Use 
equal  quantities  of  each  and  marinate  with  French  Dressing  No.  %, 
Serve  in  nests  of  heart  lettuce  leaves  and  mask  with  Mayonnaise. 

FRENCH  DRESSING  No.  2 

34  teaspoon  salt.  3^  teaspoon  paprika. 

4  tablespoons  Olive  oil.  2  tablespoons  lemon  juice. 

Process:  Put  seasoning  in  small  bowl,  add  oil  slowly,  stirring 
constantly;  add  lemon  juice  slowly,  continue  beating  until  all  is 
used.     Chill,  beat  again  and  turn  over  fruit. 

MAYONNAISE   DRESSING 

3^  teaspoon  salt.  13^  tablespoons  lemon  juice,  or 

Few  grains  cayenne.  ^  tablespoon  each  of   vinegar 

Yolks  2  eggs.  and  lemon  juice. 

^  cup  Olive  oil. 

Process:  Put  seasoning  in  bowl,  add  egg  yolks  and  mix  thor- 
oughly, add  oil  drop  by  drop,  until  four  tablespoons  have  been  added, 
after  which  larger  quantities  may  be  added.  Stir  constantly.  As 
mixture  thickens,  add  a  teaspoon  lemon  juice  or  vinegar.  Continue 
adding  oil  and  lemon  juice  or  vinegar  alternately  until  all  is  used, 
stirring  constantly.  All  ingredients  should  be  very  cold.  Set  bowl 
in  which  dressing  is  made  in  a  bowl  of  crushed  ice. 


80 


52  Sunday  Dinners 


June 

First  Sunday 


CHERRY  PIE 

Pick  over,  stem  and  pit  cherries  (there  should  be  two  cups  when 
pitted).  Heat  to  boihng  point  in  their  own  juice,  then  chill  them. 
Line  a  perforated  pie  pan  with  Rich  Paste,  moisten  the  rim  with  cold 
water  and  lay  around  a  strip  of  pastry  one  inch  wide,  press  lightly. 
Brush  the  pastry  over  with  slightly  beaten  white  of  egg.  Sweeten 
cherries  to  taste,  add  a  few  grains  of  salt  and  turn  into  lined  pie  pan. 
Sift  over  two  tablespoons  flour,  moisten  rim  and  cover  with  top 
crust,  flute  the  edges  and  bake  in  hot  oven  for  the  first  ten  minutes, 
then  reduce  heat,  continue  baking  for  twenty-five  minutes.  Serve 
hot  with  cheese,  cut  in  strips  one-fourth  inch  thick  and  wide  by  two 
and  one-half  inches  long. 

ICED  TEA 

Make  tea  and  chill.  Serve  in  glasses  filled  with  crushed  ice, 
adding  (if  desired)  one  tablespoon  lemon  juice  to  each  glass.  Pass 
fine  granulated  (Bar)  sugar.     Place  each  glass  on  a  small  plate. 


iZni  Sunday  5^  Sufiday  Ditiners  81 


Cheese  Canapes 

Hamburg  Roast  —  Brown  Sauce 

Roast  New  Potatoes 

Green  Peas  with  New  Carrots  in  Cream  Sauce 

Garden  Cress  with  Oranges  —  French  Dressing 

Currant  Pie 

Coffee  Cherry  Punch 

4 1- 

CHEESE  CANAPfiS 

Cut  stale  bread  in  one-quarter  inch  slices,  shape  with  small 
biscuit  cutter  (2  inches  in  diameter).  Spread  lightly  with  French  or 
German  mustard,  sprinkle  thickly  with  grated  cheese,  sprinkle 
cheese  with  finely  chopped  olives.  Place  a  small  stuffed  olive  in 
center  of  each.  Dispose  on  a  small  plate  covered  with  a  paper 
doily.     Garnish  with  sprays  of  parsley  and  serve  as  an  "appetizer.  ** 

HAMBURG  ROAST 

Remove  the  fat  and  stringy  parts,  also  marrow-bone,  from  two 
pounds  round  steak.  Pass  through  the  meat  grinder  twice;  add  the 
marrow  taken  from  bone,  one  tablespoon  green  pepper  finely  chopped, 
one  tablespoon  onion  finely  chopped,  season  well  with  salt  and  the 
beaten  yolks  of  two  eggs  or  one  whole  egg  slightly  beaten;  add  one- 
half  cup  of  soft  bread  crumbs  that  have  been  soaked  in  cold  water 
thirty  minutes  and  wrung  dry  in  a  double  cheese  cloth.  Mix  in- 
gredients thoroughly  with  the  hand.  Shape  in  a  compact  roll  of 
uniform  thickness.  Lay  thin  slices  of  salt  pork  or  bacon  in  the 
bottom  of  a  dripping  pan,  set  the  roast  on  them;  lay  thin  slices  of 
salt  pork  over  the  meat  and  place  in  a  hot  oven.     After  the  first  eight 


82  ^2   Sunday  Dinners 


June 

Second  Sunday 


minutes  reduce  the  heat  and  baste  with  the  hot  fat  in  the  pan;  let 
cook  about  thirty  minutes,  basting  every  ten  minutes.  The  roast 
should  be  richly  browned  on  the  outside  and  a  delicate  pink  inside. 
Serve  surrounded  with  Tomato,  Brown  or  Creole  Sauce. 

BROWN  SAUCE 

2  tablespoons  butter.  1}^  cups  Brown  Stock. 

1  slice  onion.  3^  teaspoon  salt. 

4  tablespoons  flour.  J^  teaspoon  pepper. 

Process:  Melt  butter  in  sauce  pan,  add  onion  and  cook  until 
delicately  browned;  remove  onion,  and  cook  butter  until  richly 
browned,  stirring  constantly;  add  flour  sifted  with  seasonings,  stir  to 
a  paste  and  continue  browning.  Then  pour  on  stock,  slowly  stirring 
until  smooth  and  glossy.     Onion  may  be  omitted. 

ROAST  NEW  POTATOES 

Select  uniform-sized  new  potatoes,  wash  and  scrub  them  with 
a  brush,  pare  and  parboil  ten  to  fifteen  minutes  (according  to  the 
size)  in  boiling  salted  water.  Drain  and  place  them  around  rack  in 
dripping  pan  in  which  meat  is  roasting  and  cook  until  tender.  Baste 
occasionally  with  fat  in  pan  when  basting  roast. 

GREEN  PEAS  AND  NEW  CARROTS  IN  CREAM  SAUCE 

Cook  one  and  one-half  cups  of  peas  in  just  enough  water  to 
prevent  them  from  burning.  Add  salt  fifteen  minutes  before  re- 
moving them  from  range. 

Wash,  scrub  and  scrape  new  carrots  and  cut  them  in  one-fourth 
inch  cubes  (there  should  be  one  and  one-half  cups) ;  cook  in  boiling 
salted  water  until  tender.  Drain  and  mix  with  peas.  Reheat  them 
in  one  and  one-half  cups  of  Cream  Sauce  (for  recipe  see  Page  151). 

GARDEN  CRESS  WITH  ORANGES 

Arrange  individual  nests  of  Garden  Cress  on  six  chilled  salad 
plates.  Cut  eight  oranges  in  halves,  remove  the  pulp,  discarding 
veins  and  sections.  Leave  the  pulp  in  the  original  shape  as  taken 
from  the  sections;  divide  the  pulp  evenly  between  the  six  nests. 


June  ^2  Sunday  Dinners  83 


Second  Sunday 


Serve  with  French  Dressing  and  sprinkle  each  portion  with  paprika 
and  a  few  grains  cayenne.     Omit  the  garlic  when  using  fruit. 

FRENCH  DRESSING 

J^  teaspoon  salt.  6  tablespoons  oUv^  oil. 

3^8  teaspoon  pepper.  2  tablespoons  vinegar. 

3^  teaspoon  paprika.  Garlic. 

Process:  Rub  the  mixing  bowl  with  a  bruised  clove  of  garlic; 
add  salt,  pepper,  paprika  and  oil;  beat  until  ingredients  are  thor- 
oughly blended,  adding  vinegar  slowly  meanwhile.  A  piece  of  ice 
put  into  bowl  while  stirring  will  aid  in  chilling  the  mixture. 

CURRANT  PIE 

2}/2  cups  cleaned  currants.  3^  teaspoon  salt. 

2  cups  sugar.  2  eggs  slightly  beaten. 

2  tablespoons  flour. 

Process:  Mix  the  ingredients  in  the  order  given.  Turn  in  a 
lined  pie  pan,  heaping  currants  in  center;  cover  with  top  crust,  press 
and  flute  the  edges.  Bake  as  other  berry  pies.  Serve  hot.  Sprinkle 
,with  powdered  sugar. 

CHERRY  PUNCH 

Boil  two  cups  sugar  and  one  cup  water  until  a  rich  syrup  is 
formed.  Add  one  cup  of  lemon  juice  and  two  cups  of  Cherry  juice, 
left,  over  when  canning  cherries.  (This  left-over  juice  may  be 
brought  to  the  boiling  point,  skimmed  and  turned  into  sterilized 
fruit  jars,  sealed  and  stored  as  canned  fruit  and  may  be  used  for 
punch  or  pudding  sauce.)  Add  two  cups  cold  water.  Fill  a  claret 
pitcher  with  cracked  ice;  add  mixture.  When  serving,  place  a  thin 
slice  of  orange,  three  or  four  strawberries  and  three  pitted  California 
cherries  in  each  glass,  fill  three-fourths  full  with  mixture.  Serve 
very  cold. 


84  ^2  Sunday  Dinners  ^""' 


Third  Sunday 


(Yftenu 

Chicken  Consomme  with  Poached  Egg  Yolks 

Fried  Perch  —  Sauce  Tartare 

Shredded  Potatoes  Asparagus  on  Toast 

Lettuce  with  Cream  Dressing 

Cherry  Roly-Poly  Cherry  Sauce 

Coffee 

H 4. 

CHICKEN  CONSOMME:  WITH  POACHED  EGG  YOLKS 

Heat  six  cups  of  Chicken  Consomme  to  the  boihng  point.  Poach 
the  yolks  of  six  eggs  in  hot  water  until  firm;  remove  from  water  with 
a  skimmer.  Place  one  yolk  in  each  Bouillon  cup  and  pour  on  hot 
consomme.     Sprinkle  slightly  with  finely  chopped  chives  or  parsley. 

FRIED  PERCH 

Select  fresh  perch  of  medium  size.  Clean,  bone  and  wipe  dry 
as  possible.  Sprinkle  with  salt,  pepper,  dip  in  flour,  egg,  and  crumbs 
(be  sure  fish  are  well  coated  with  crumbs).  Lay  three  at  a  time  in  a 
croquette  basket  and  fry  a  golden  brown  in  deep  hot  Cottolene. 
Cottolene  should  not  be  so  hot  as  to  brown  fish  at  once,  as  fish  will 
not  be  cooked  through.  (Time  required  for  frying  small  fish  is  from 
four  to  six  minutes.)  Drain  on  brown  paper  and  serve  with  Sauce 
Tartare.  Garnish  with  parsley,  lemon  slices  and  radishes  cut  to 
imitate  roses. 

SAUCE  TARTARE 

Tc  one  cup  of  Mayonnaise  Dressing  add  one  finely  chopped 
shallot,  one  tablespoon  each  finely  chopped  capers,  sweet  gherkins, 
olives,  and  one-half  tablespoon  each  finely  chopped  parsley  and 
fresh  tarragon.     Mix  well  and  keep  cool  until  ready  to  serve. 


rZd  Sunday  5^  S ufiday  Dinners 85 

SHREDDED  POTATOES 

Wash,  pare  and  cut  potatoes  in  one-eighth  inch  sli'jes.  Cut 
slices  in  tiny  straws.  Wash  carefully  in  cold  water  until  water 
ceases  to  be  cloudy.  Let  stand  one  h  jur  in  cold  water.  Drain  and 
dry  on  towels.  Fry  a  golden  brown  in  deep  hot  Cottolene.  Drain 
on  brown  paper,  sprinkle  with  salt  and  serve  around  fried  perch. 

ASPARAGUS  TIPS  IN  CROUSTADES 

Prepare  the  asparagus  in  the  usual  way,  cut  off  the  tops  one 
inch  in  length.  Cook  in  as  little  boiling  salted  water  as  possible. 
Drain  and  dress  with  a  Bechamel  Sauce.  Serve  in  Bread  Croustades 
(small  round,  square,  or  diamond-shaped  molds  cut  through  thick 
slices  of  bread). 

BECHAMEL  SAUCE 

4  tablespoons  butter.  J^  cup  hot  thin  cream. 

4  tablespoons  flour.  Yolk  2  eggs. 

\Yi  cups  highly  seasoned  chicken  Salt,  pepper,  few  grains  nutmeg, 
stock. 

Process:  Melt  butter  in  a  saucepan,  add  flour,  stir  to  a  smooth 
paste;  add  stock  slowly,  stirring  constantly;  add  cream  and  con- 
tinue stirring.  Bring  to  boiling  point,  remove  from  range  and  add 
^gg  yolk  slightly  beaten.  Add  seasonings.  Beat  until  smooth  and 
glossy.  Keep  hot  over  hot  water.  Do  not  allow  sauce  to  boil  after 
adding  yolk  of  egg. 

LETTUCE  WITH  CREAM  DRESSING 

Pick  over,  wash  thoroughly  young  tender  lettuce;  cut  off  the 
roots  and  drain.  Beat  one-half  cup  heavy  cream  until  solid.  Add 
two  tablespoons  vinegar  diluted  with  one  tablespoon  cold  water. 
Add  one  tablespoon  finely  chopped  chives,  one-half  teaspoon  salt 
and  one-eighth  teaspoon  pepper.  Pour  over  lettuce,  mix  well  and 
serve  cold. 

CHERRY  ROLY-POLY 

Make  a  baking  powder  biscuit  dough  as  for  Cream  Fruit  Rolls. 
(See  Page  180.)  Roll  to  one-half  inch  thickness.  Drain  pitted 
cherries  from  the  juice;  strew  them  over  dough,  sprinkle  with  sugar 


86 


S2   Sunday  Dinners 


June 

Third  Sunday 


and  dredge  lightly  with  flour.  Roll  like  a  jelly  roll,  moisten  and 
press  the  overlapping  edge  and  close  the  ends  as  securely  as  possible. 
Bake  in  a  hot  oven,  twenty-five  minutes,  basting  three  times  with 
some  of  the  cherry  juice  sweetened  to  taste,  or  tie  loosely  in  a  floured 
cloth  and  cook  in  boiling  water  two  hours,  or  steam  in  a  steamer  one 
hour.     Serve  on  a  hot  platter  with  Cherry  Sauce. 

CHERRY  SAUCE 

2  cups  pitted  cherries.  }/2,  glass  red  currant  jelly. 

1  cup  claret.  Juice  1  lemon. 

%  cup  sugar.  J^  dozen  Cassia  buds. 

Process:  Mix  the  ingredients  in  the  order  given,  cook  slowly 
until  reduced  to  a  syrup.  Strain  through  a  sieve  and  serve  hot  with 
Cherry  Roly-Poly  or  Dumplings. 


iZ,k  Sunday  5 2  S unduy  Dinners 87 

QYlenu 

Cream  of  Asparagus  Soup  —  Croutons 

Radishes  Green  Onions 

Roast  Stuffed  Shoulder  of  Lamb  —  Mint  Sauce 

New  Potatoes  with  Peas 

Swiss  Chard  with  Bacon  and  "Hard  Boiled"  Eggs 

Cherry  Duff  Cherry  Sauce 

Coffee 

< —^ — — h 

CREAM  OF  ASPARAGUS  SOUP 

(For  recipe  see  Page  QQ.) 

CROUTONS 

Cut  stale  bread  in  one-third  inch  slices;  remove  crusts  and  cut 
in  one-third  inch  strips,  cut  strips  in  one-third  inch  cubes.  Fry 
them  a  golden  brown  in  deep  hot  Cottolene.  Drain  on  brown  paper 
and  sprinkle  lightly  with  salt. 

ROAST  SHOULDER  OF  LAMB 

Order  a  shoulder  and  fore-leg  of  lamb,  boned.  Wipe,  stuff  and 
truss  in  shape.  Sprinkle  with  salt,  pepper  and  dredge  with  flour. 
Place  on  rack  in  dripping  pan,  put  in  hot  oven  and  baste  with  dripping 
melted  in  one  cup  hot  water,  as  soon  as  flour  begins  to  brown;  con- 
tinue basting  every  fifteen  minutes  until  meat  is  done,  which  will 
require  about  two  hours;  add  one  cup  of  stock  to  pan  while  meat  is 
cooking.     When  richly  browned  cover  closely  and  finish  cooking. 

To  carve  a  boned  leg  of  lamb,  cut  in  thin  slices  across  the  grain, 
beginning  at  top  of  shoulder.  When  trussed  in  shape  meat  looks 
like  a  goose  without  wings  or  legs. 

STUFFING  FOR  LAMB 

(See  recipe  Page  154  for  stuiBfing,  adding  %  teaspoon  poultry 
seasoning.) 


88 52  Sunday  Dinners  'Zrihsunday 

MINT  SAUCE 

1  bunch  of  mint  finely  chopped.     2  tablespoons  cold  water. 

3^  cup  vinegar.  2  tablespoons  powdered  sugar. 

Process:  Dilute  vinegar  with  cold  water,  add  sugar  and  stir 
until  sugar  is  dissolved,  pour  over  mint  (there  should  be  four  table- 
spoons of  mint),  place  on  back  of  range  and  infuse  for  one-half  hour. 

NEW  POTATOES  WITH  NEW  PEAS 

Prepare  potatoes  as  for  New  Potatoes  with  Chive  Sauce  (see 
recipe  Page  78),  omitting  the  Chives.  Cook  one  cup  of  new  peas 
until  tender,  in  as  little  boiling  salted  water  as  possible.  Drain;  add 
to  potatoes.     Reheat  potatoes  and  peas  in  Cream  Sauce. 

SWISS  CHARD  WITH  BACON 

Wash  and  pick  over  Swiss  Chard.  Cook  in  boiling  salted  water, 
using  just  enough  water  to  prevent  Chard  from  burning.  Drain  and 
chop  fine.  Arrange  in  a  mound  on  a  chop  platter,  surround  (crown 
fashion)  with  "hard-boiled"  eggs  cut  in  halves  lengthwise,  having 
cut  side  out.  Cut  a  slice  off  the  large  end  of  each  egg  so  that  they 
will  stay  in  place.  Cut  five  slices  of  bacon  in  narrow  strips  crosswise. 
Try  out  one-third  cup.  Add  one-fourth  cup  vinegar,  diluted  with 
one-fourth  cup  hot  water,  pour  while  hot  over  the  Swiss  Chard, 
scattering  the  scraps  of  bacon  over  top  of  mound. 

CHERRY  DUFF 

4  cups  pitted  cherries.  2  cups  flour. 

2  cups  sugar.  4  teaspoons   baking   powder 

1  teaspoon  lemon  juice.  1  teaspoon  salt. 

\}/2  tablespoons  Cottolene.  J^  cup  milk  or  thin  cream. 

Process:  Mix  and  sift  flour,  baking  powder  and  salt;  rub 
Cottolene  in  lightly  with  the  tips  of  fingers;  add  milk  and  mix  to  soft 
dough.  Put  sugar,  cherries,  drained  from  juice,  and  lemon  juice  in 
bottom  of  well-greased  baking  dish.  Cover  with  dough,  place  in 
steamer,  set  over  kettle  of  boiling  water,  lay  a  crash  towel  over  steam- 
er, replace  cover,  and  steam  pudding  forty-five  minutes.  Serve  with 
cherry  juice,  thickened  with  arrow  root  and  sweetened. 


Vm  quite  ashamed — 'tis  mighty 

rude 
To  eat  so  much — but  all's  so  good! 

— Pope. 


t 


% 

LV^ 


90  ^2  Sunday  Dinners  -^"^^ 


First  Sunday 


(YKlenu 

Cold  Consomme 
Veal  Loaf  (Hot)  —  Tomato  Sauce 

OR 

Cold  —  with  String  Bean  Salad 

Saratoga  Chips  Beets  in  Drawn  Butter 

Figs  in  Sherry  Jelly  with  Whipped  Cream 

Nut  and  Raisin  Cake  with  Caramel  Fro3ting 

Iced  Coffee 

-I K 

CHICKEN  CONSOMME  (COLD) 

Place  a  four-pound  fowl  in  stock  pot  and  a  small  knuckle  of  veal; 
add  four  quarts  of  cold  water  and  heat  slowly  to  boiling  point. 
Skim,  reduce  heat  and  let  simmer  five  hours.  Do  not  allow  liquid 
to  boil  as  it  will  destroy  its  gelatinous  properties,  and  the  stock  will 
be  turbid.  The  last  hour  of  cooking  add  one-third  cup  each  celery, 
carrot  and  turnip  cut  in  small  dice,  one-third  cup  sliced  onion,  one 
teaspoon  peppercorns,  one  tablespoon  salt,  three  sprays  thyme,  one 
spray  marjoram,  two  sprays  parsley,  one-half  bay  leaf.  Remove 
fowl  and  knuckle;  strain  soup  through  double  cheese  cloth,  cool 
quickly,  and  remove  all  fat;  clear.  Fill  Bouillon  cups  three-fourths 
full  and  chill.     This  should  be  a  clear,  savory  jelly. 

TO  CLEAR  SOUP  STOCK 

After  straining  the  stock  through  double  cheese  cloth,  remove 
all  fat  and  put  the  stock  into  a  four-quart  stew-pan.  Place  on  range 
and  allow  the  white  and  shell  of  one  egg  for  each  quart  of  stock. 
Beat  the  eggs  slightly  and  crush  shells  in  small  bits,  add  slowly  to 
stock,  stirring  constantly  but  slowly  until  the  boiling  point  is  reached; 


pfZ  Sunday  5^  SuTiduy  Dinmrs  9i 


let  boil  two  minutes.  Reduce  the  heat  so  that  stock  barely  simmers 
twenty  minutes,  skim  and  strain  through  double  cheese  cloth  placed 
over  fine  soup  strainer.  If  stock  to  be  cleared  is  not  suflficiently 
seasoned,  add  more  seasoning  before  clearing. 

VEAL  LOAF 

Wipe  three  pounds  of  lean  veal,  discarding  all  skin  and  tissue. 
Pass  meat  through  the  meat-chopper  twice,  with  one-half  pound  of 
salt  pork;  add  six  crackers  rolled,  one-fourth  cup  cream,  juice  of  one 
small  lemon  (about  two  tablespoons),  one  tablespoon  salt,  one-half 
tablespoon  black  pepper,  onion  juice  to  taste.  Mix  thoroughly  and 
pack  solidly  in  a  granite,  brick-shaped  bread  pan,  spread  top  evenly 
and  brush  with  slightly  beaten  white  of  egg.  Bake  in  a  moderate 
oven  three  hours,  basting  often  with  one-fourth  cup  of  pork  fat  or 
dripping  diluted  with  one-fourth  cup  boiling  water.  Prick  surface 
with  a  fork  that  fat  may  penetrate  meat.  Chill,  remove  to  serving 
platter,  surround  by  any  good  vegetable  salad.  If  served  hot, 
surround  with  Tomato,  Creole  or  Espagnole  Sauce.  This  may  be 
prepared  Saturday. 

STRING  BEAN  SALAD 

Marinate  cold,  cooked,  stringless  beans  with  French  Dressing. 
There  should  be  enough  beans  to  make  a  generous  border  around 
a  cold  veal  loaf.  Sprinkle  beans  thickly  with  small  onions  thinly 
sliced  and  the  rings  separated.  Garnish  edge  of  dish  with  sprays  of 
parsley  and  Nasturtium  blossoms.  The  finely  chopped  seed-cells 
may  also  be  sprinkled  over  beans  and  is  quite  an  addition. 

SARATOGA  CHIPS 

Wash  and  pare  the  desired  number  of  uniform-sized  potatoes. 
Slice  thinly  (using  slaw  cutter)  into  a  bowl  of  cold  water.  Let 
stand  several  hours,  changing  the  water  often  or  until  it  is  quite  clear. 
Drain  and  drop  them  into  a  kettle  of  boiling  water;  allow  them  to 
boil  just  one  minute.  Drain  quickly  and  cover  with  cold  water. 
Drain  from  cold  water  and  dry  between  towels.  Fry  a  few  at  a  time 
in  deep  hot  Cottolene,  keeping  them  moving  with  the  skimmer. 
Drain  on  soft  brown  paper  and  sprinkle  with  salt. 


92  5^  Sunday  Dinners  ''''' 


First  Sunday 


BEETS  IN  DRAWN  BUTTER 

Wash  the  small  new  beets  and  cook  in  boiling  salted  water  until 
tender.  Drain  and  cover  with  cold  water.  Rub  off  the  skins  and 
slice  them  or  cut  them  in  cubes.     Reheat  them  in 

DRAWN  BUTTER   (SOUR  SAUCE) 

Melt  two  tablespoons  butter  in  a  sauce-pan;  add  three  table- 
spoons flour,  stir  to  a  smooth  paste  and  add  gradually,  while  stirring 
constantly,  one  cup  boiling  water.  Boil  two  minutes,  then  add  four 
tablespoons  hot  cream  and  four  tablespoons  vinegar  (if  vinegar  is 
too  acid  use  two  tablespoons  each  of  vinegar  and  water),  season  with 
salt  and  pepper. 

FIGS  IN  SHERRY  JELLY 

1  tablespoon  granulated  gela-       J^  cup  best  table  Sherry  wine. 

tine.  Juice  of  1  small  lemon. 

34  cup  cold  water.  3^  dozen  washed  figs. 

J^  cup  boiling  water.  Whipped  Cream. 

}/2  cup  sugar. 

Process:  Soak  gelatine  in  cold  water,  then  dissolve  it  in  boiling 
water;  add  sugar  and  stir  occasionally  until  mixture  begins  to 
thicken,  then  add  wine  and  lemon  juice.  Chill  a  pint  mold  in  ice 
water  (a  fancy  mold  is  attractive  for  this  purpose).  Separate  the 
figs,  slice  them  thinly  and  dip  some  of  them  in  the  jelly  and  use  them 
for  decorating  the  mold;  then  fill  the  mold  with  alternate  layers 
of  sliced  figs  and  the  mixture,  allowing  the  jelly  to  "set"  each  time 
before  adding  the  slices  of  figs.  Chill  thoroughly.  Unmold  jelly 
on  serving  dish  and  surround  with  whipped  cream  sweetened  and 
flavored  as  desired.     Use  pastry  bag  and  rose  tube  for  this  purpose. 

NUT  AND  RAISIN  CAKE 

J^  cup  Cottolene.  4  teaspoons  baking  powder. 

1  cup  fine  sugar.  J^  cup  milk. 

3  eggs  unbeaten.  Grated  rind  of  half  an  orange. 

1  cup  pecan  nut  meats.  3^  teaspoon  cinnamon. 
%  cup  raisins.  34  teaspoon  mace. 

2  cups  pastry  flour.  34  teaspoon  salt. 


ifZ  Sunday  5^  S ufiduy  Difimrs  93 


Process:  Cream  Cottolene^  add  sugar  gradually,  stirring  con- 
stantly, add  eggs,  one  at  a  time  and  beating  each  in  thoroughly 
before  adding  another.  Pass  nuts  and  raisins  through  meat  chopper, 
then  mix  with  flour  sifted  with  baking  powder,  salt  and  spices;  add 
alternately  to  first  mixture  with  milk,  beating  constantly.  Turn 
mixture  into  a  well-greased  tube  pan  and  bake  thirty-five  to  forty 
minutes  in  a  moderate  oven.     Spread  with 

CARAMEL  FROSTING  WITH  NUTS 

1/^  cups  soft  brown  sugar.        Whites  2  eggs. 
34  cup  granulated  sugar.  3^  teaspoon  almond  extract. 

Y2  cup  boiling  water.  3^  cup  pecan  nut  meats  broken  in 

pieces. 

Process:  Boil  sugar  and  water  together  as  for  Boiled  Frosting 
(see  recipe  Page  ^^).  Pour  slowly  onto  beaten  whites  of  eggs, 
beating  constantly,  continue  beating  until  frosting  is  nearly  cool. 
Put  pan  containing  frosting  in  a  larger  vessel  of  boiling  water,  place 
on  range  and  cook  until  mixture  granulates  around  sides  of  pan,  stir 
constantly  while  cooking.  Remove  from  hot  water  and  beat  until 
frosting  will  keep  its  shape  when  dropped  from  spoon.  Add  nut 
meats  and  flavoring.  Spread  on  cake,  using  wooden  spoon  to  give 
surface  a  wave-like  appearance. 

ICED  COFFEE 

Follow  directions  for  making  Boiled  Coffee,  using  four  cups 
boiling  water.  Chill  and  serve  in  tall  glasses  filled  with  cracked 
ice;  add  cream  and  sugar. 


94  52  Sunday  Dinners  ifZndsumay 


(m 


enu 

Consomme  with  Vegetables 

Baked  Stuffed  Black  Bass  —  Egg  Sauce 

Parsley  Potatoes  Cauliflower  with  Cheese  Sauce 

Thin  Corn  Bread 

Tomato  and  Onion  Salad 

Steamed  Blueberry  Pudding  —  Foamy  Sauce 

Iced  Tea                                       Cafe  Noir 
4 ,. 

CONSOMMfi  WITH  VEGETABLES 

To  six  cups  Consomme  (for  recipe  see  Page  149)  add  French  string 
beans  cut  in  diamonds,  carrots  cooked  and  cut  in  tiny  fancy  shapes 
(using  French  vegetable  cutters),  and  French  peas.  Serve  with 
toasted  Cheese  Crackers. 

BAKED  BLACK  BASS 

Clean  a  four-pound  Black  Bass,  pickerel  or  haddock,  sprinkle 
with  salt,  stuff  and  sew  with  No.  8  cotton  thread.  Cut  four  or  five 
diagonal  gashes  on  each  side  of  backbone  and  lay  in  strips  of  fat 
salt  pork.  Have  the  gashes  on  one  side  come  between  gashes  on  the 
other.  The  fish  may  be  skewered  in  the  shape  of  the  letter  S,  or 
placed  in  an  upright  position  on  a  well-greased  fish  sheet,  laid  in 
the  bottom  of  a  dripping-pan.  Brush  over  with  melted  butter  and 
sprinkle  with  salt  and  pepper,  dredge  with  flour  and  strew  small 
pieces  of  fat  pork  around  fish.  Bake  one  hour  in  a  hot  oven,  basting 
every  ten  minutes,  first  with  melted  butter  or  dripping,  then  with 
fat  in  dripping-pan  as  it  is  tried  out.  Dispose  on  hot  serving  platter, 
pour  around  Egg  Sauce  and  garnish  with  sprays  of  parsley. 

STUFFING  FOR  FISH 

}/2  cup  cracker  crumbs.  3^  teaspoon  salt. 

1  cup  stale  bread  crumbs.  }/$  teaspoon  pepper. 

5  tablespoons  butter.  J^  cup  hot  water. 

Onion  juice. 


ifcond  Sunday  5^  S ufiday  Difimrs  95 


Process:  Mix  crumbs,  add  seasoning,  melt  butter  and  hot 
water,  add  to  crumbs,  toss  lightly  with  a  fork  and  add  onion  juice  to 
taste. 

EGG  SAUCE 

To  Drawn  Butter  Sauce  add  one-half  teaspoon  Anchovy  Essence 
and  two  hard-cooked  eggs  cut  in  thin  slices.  Sprinkle  all  with  finely 
chopped  parsley.     (For  Drawn  Butter  Sauce  see  Page  92.) 

THIN  CORN  BREAD 

^  cup  yellow  corn  meal.  %  teaspoon  salt. 

V/i  cups  flour.  1  cup  thin  cream. 

2  tablespoons  sugar.  1  egg  well  beaten. 

5  teaspoons  baking  powder.  2  tablespoons  Cottolene. 

Process:  Mix  and  sift  the  dry  ingredients;  add  cream,  beaten 
^g'g  and  Cottolene,  beat  thoroughly;  bake  in  a  well-greased,  shallow 
pan,  in  a  hot  oven,  twenty-five  minutes;  five  minutes  before  re- 
moving from  oven,  brush  over  with  melted  butter  or  milk  to  give  it 
a  richer  color.     Serve  with  baked  or  broiled  fish. 

PARSLEY  POTATOES 

Select  smooth,  uniform-sized  new  potatoes;  wash,  scrape  and 
cover  with  cold  water.  Let  stand  one  hour;  drain  and  place  in 
steamer,  cover  closely  and  steam  until  soft.  Remove  to  serving 
dish;  dot  over  with  bits  of  butter  and  sprinkle  at  once  with  coarse 
salt  and  finely  chopped  parsley. 

CAULIFLOWER  WITH  CHEESE  SAUCE 

Select  a  medium-sized,  firm  cauliflower.  Trim  ofi^  leaves,  cut 
off  stalk,  and  soak  one  hour  (head  down)  in  cold  salt  water  to  cover. 
Cook  (head  up)  until  soft  but  not  broken  (about  thirty  minutes) 
in  boiling  salted  water.  Drain  and  place  carefully  in  a  buttered, 
shallow  baking  dish,  pour  over  one  and  one-half  cups  of  Cheese 
Sauce,  sprinkle  with  buttered  crumbs  and  place  in  oven  until  crumbs 
are  browned.     Serve  in  baking  dish. 


96  5^  Sunday  Dinners  ''''' 


Second  Sunday 


CHEESE  SAUCE 

3  tablespoons  butter.  f/g  teaspoon  pepper. 
2  tablespoons  flour.  Few  grains  cayenne. 
}/2  teaspoon  salt.  1^4  cups  hot  milk. 

}/2  cup  cheese  cut  in  small  pieces. 
Process:    Melt  butter  in  a  sauce-pan,  add  flour,  mixed  with 
seasonings,  stir  to  a  smooth  paste;  let  cook  one  minute,  stirring 
constantly.     Pour  on  gradually  hot  milk  and  beat  until  smooth  and 
glossy.     Add  cheese  and  when  melted  pour  over  cauliflower. 

TOMATO  AND  ONION  SALAD 

Arrange  a  nest  of  heart  lettuce  leaves  in  salad  bowl;  place  in 
center  three  peeled  and  chilled  tomatoes,  cut  in  quarters;  thinly 
slice  a  mild  onion,  separate  the  rings  and  strew  them  over  tomatoes, 
sprinkle  all  with  green  and  red  peppers  finely  chopped.  Serve  with 
French  Dressing. 

STEAMED  BLUEBERRY  PUDDING 

2^/8  cups  bread  flour.  2  tablespoons  Cottolene. 

4  teaspoons  baking  powder.         1  cup  milk. 

1  teaspoon  salt.  1  cup  blueberries. 
Process:    Mix  and  sift  flour,  baking  powder  and  salt;  rub  in 

Cottolene  with  tips  of  fingers,  add  milk  gradually,  stirring  constantly; 
turn  on  a  floured  board,  knead  slightly,  then  roll  out  to  one-half  inch 
thickness;  place  berries  in  center  mixed  with  one-half  teaspoon  salt 
and  two  tablespoons  sugar;  fold  dough  over,  pinch  the  edges  together 
to  form  a  large  ball;  lift  carefully  into  a  well-greased,  two-quart  pail, 
cover  closely  and  steam  one  and  one-half  hours.     Serve  with 

FOAMY  SAUCE 

2  egg  whites.  %  cup  thin  hot  cream. 

1  cup  sugar.  1  tablespoon  Sherry  Wine. 

Nutmeg. 
Process:  Beat  the  whites  of  eggs  until  stiff,  add  sugar  gradually, 
beating  constantly.     Add  hot  cream  slowly,  continue  beating.     Add 
Sherry  wine  and  a  sprinkle  of  nutmeg.     Milk  may  be  used  in  place 
of  cream,  if  the  latter  is  not  available. 


nld  Sunday 5^  S UTiday  Dinners 97 

Qfrientt 

Tomato  Bouillon  —  Cheesed  Butter  Thins 

Radishes  Pickles 

Cold  Boiled  Tongue  Chili  Sauce 

Potato  Salad  —  Broiled  Tomatoes 

Blueberry  Pie  —  Cheese  Balls 

Iced  Cafe  au  Lait 

Iced  Cocoa 

4 J. 

TOMATO  BOUILLON 

Prepare  a  tomato  sauce;  there  should  be  two  cups.  Strain  this 
while  hot  through  one  thickness  of  cheese  cloth  into  six  cups  of  hot 
Bouillon.     Reheat  and  serve  in  Bouillon  cups  with 

CHEESED  BUTTER  THINS 

Sprinkle  Butter  Thins  lightly  with  grated  cheese,  seasoned  with 
salt  and  a  few  grains  cayenne.  Place  in  the  oven  until  crackers  are 
crisp  and  cheese  is  melted. 

BOILED  TONGUE 

Wash  and  clean  the  tongue,  cover  with  boiling  water,  to  which 
add  one-third  cup  each  carrots,  turnips  and  onion  cut  in  dice;  two 
sprays  each  parsley  and  thyme,  one-half  teaspoon  peppercorns  and 
one-half  dozen  cloves.  Simmer  until  tongue  is  tender.  Let  cool 
in  liquor  in  which  it  was  cooked,  remove  the  skin  and  brush  with 
melted  butter.  Cover  with  fine,  buttered  bread  crumbs,  after 
arranging  in  dripping  pan.  Bake  twenty  minutes,  basting  often 
with  hot  stock  or  port  wine.  Chill  and  slice  thinly;  garnish  with 
triangles  of  buttered  toast  sprinkled  with  finely  chopped  parsley. 


98  5^  Sunday  Dinners  ^TMrd  Sunday 


CHILI  SAUCE 

2  dozen  ripe  tomatoes.  1  cup  brown  sugar. 

1  dozen  onions  finely  chopped.  4  cups  cider  vinegar. 

1  dozen  peppers  finely  chopped.         4  tablespoons  salt. 

Process:  Scald,  peel  and  chop  tomatoes;  then  add  remaining 
ingredients  in  the  order  given.  Place  on  range,  bring  to  boiling 
point  and  cook  slowly  until  thick.  Add  more  salt  and  sugar  if 
necessary.  Turn  into  sterilized  fruit  jars,  seal  and  store.  Serve 
with  meats,  fish,  etc. 

POTATO  SALAD 

Cut  balls  from  raw  potatoes,  using  a  French  vegetable  cutter. 
There  should  be  three  cups.  Cook  potato  balls  with  three  slices  of 
onion  in  boiling  salted  water  until  tender.  Drain,  chill  and  marinate 
with  French  Dressing,  then  cover  with  Boiled  Dressing.  Arrange 
in  a  mound  on  serving  platter,  surrounded  with  a  border  of  nasturtium 
blossoms  and  leaves.     Sprinkle  top  with  finely  chopped  chives. 

BOILED  SALAD  DRESSING 

34  cup  butter.  Yolks  4  eggs. 

134  teaspoons  salt.  2  tablespoons  flour. 

1  teaspoon  mustard.  34  cup  vinegar  diluted  with 

34  teaspoon  paprika.  2  tablespoons  water. 

1  tablespoon  sugar.  1  cup  cream. 

Process:  Melt  butter  in  sauce-pan;  add  flour  mixed  with  season- 
ings, add  egg  yolks  slightly  beaten  and  vinegar  and  water.  Cook 
over  hot  water  until  mixture  thickens.  Cool.  Whip  cream  and 
fold  into  mixture.     Beat  well,  chill  and  serve  with  potato  salad. 

BROILED  TOMATOES 

Cut  firm,  ripe  tomatoes  in  halves,  crosswise.  Rub  each  half 
lightly  with  a  clove  of  garlic,  sprinkle  with  salt,  pepper,  and  fine, 
buttered  bread  crumbs  mixed  with  a  tablespoon  of  sugar.  Place 
in  a  well-buttered  broiler  and  broil  five  minutes.  Remove  care- 
fully to  a  well-buttered  shallow  ramekin,  dot  over  with  bits  of  butter, 
finish  cooking  in  the  oven,  and  serve. 


ThL  Sunday 5^  S ufiday  Dtftners 99 

BLUEBERRY  PIE 

Line  a  deep,  perforated  pie  tin  with  Plain  Paste;  brush  over  with 
white  of  egg  slightly  beaten.  Fill  with  three  cups  blueberries  mixed 
with  one  cup  sugar,  two  tablespoons  flour,  one  tablespoon  butter 
cut  in  bits,  one-eighth  teaspoon  salt,  one  tablespoon  lemon  juice. 
Wet  edges,  cover  with  crust,  flute  the  rim  and  bake  thirty-five  min- 
utes in  a  hot  oven  at  first  to  set  the  crust,  then  reduce  the  heat  and 
finish  baking. 

CHEESE  BALLS 

Rub  to  a  paste  one  roll  Neufchatel  cheese;  to  this  add  one-half 
cup  chopped  pecan  meats  and  one-half  teaspoon  finely  chopped,  mild 
red  pepper;  season  with  salt  and  roll  with  the  "butter  paddles"  in 
small  balls  the  size  of  Queen  olives.     Serve  with  berry  or  cherry  pies. 

ICED  CAFfi  AU  LAIT 

1  cup  medium  ground  coffee.      3  cups  boiling  water. 
White  1  egg.  3  cups  scalded  milk. 

1  cup  cold  water. 

Process:  Scald  enameled  coffee  pot.  Beat  white  of  egg  slightly. 
Dilute  with  one-half  cup  cold  water,  mix  with  coffee,  turn  into 
coffee  pot  and  add  boiling  water,  stir  until  well  mixed.  Place  on 
range  and  let  boil  five  minutes.  Stir  down  and  pour  some  into  a 
cup  to  clear  the  spout  of  grounds.  Return  to  pot  and  add  remain- 
ing half  cup  of  cold  water.  Place  on  back  of  range  for  ten  minutes, 
where  it  will  keep  hot  but  not  boil.  After  removing  coffee  to  back  of 
range,  put  milk  into  double  boiler  and,  when  scalded,  pour  the  two 
together  in  another  scalded  coffee  pot.     Chill  and  serve. 


100  52  Sunday  Dinners  il^MSu^d^, 


(menu 


Watermelon  with  Sherry  Sauce 

Consomme  Printaniere  —  Imperial  Rings 

Stuffed  Hearts  with  Vegetables 

Potato  Puff  ,^ 

Cabbage  Salad 

Raspberry  Whip  —  White  Nut  Cake 

Iced  Coffee 

^ ^ 

WATERMELON  WITH  SHERRY  SAUCE 

Scoop  balls  out  of  the  center  of  watermelon  using  French  potato 
cutter.  Pour  over  Sherry  Sauce  and  place  them  carefully  in  a 
freezer,  packed  in  salt  and  ice,  let  stand  until  thoroughly  chilled 
(about  one  and  a  half  hours).  Serve  with  Sherry  Sauce  in  tall 
champagne  glasses. 

SHERRY  SAUCE 

Cook  one  cup  sugar  with  one-fourth  cup  of  water  three  minutes. 
Cool  slightly  and  add  one-half  cup  Sherry,  three  tablespoons  Sloe 
gin  and  a  sprinkle  of  salt.     Chill  and  pour  over  watermelon  balls. 

CONSOMMfi  PRINTANIERE 

To  one  quart  of  Chicken  Consomme  add  one  tablespoon  each 
of  cooked  carrot  and  turnip,  cut  in  small  fancy  shapes  (using  French 
vegetable  cutter  for  this  purpose),  small  peas,  French  beans  and 
asparagus  tips.  Heat  these  vegetables  in  a  small  quantity  of  hot 
consomme;  drain,  place  them  in  hot  soup  tureen  and  pour  over  boil- 
ing consomme. 

IMPERIAL  RINGS 

Cut  stale  bread  in  one-third  inch  slices.     Stamp  out  circles  three 
inches  in  diameter;  with  a  smaller  cutter  (size  of  top  of  pepper  shaker) 


•^"^^  S2  Sunday  Dinners  loi 


Fourth  Sunday 


cut  out  center,  leaving  rings  about  one-third  inch  wide.  Brush  with 
melted  butter,  sprinkle  lightly  with  salt  and  paprika,  and  brown 
delicately  in  the  oven.  Serve  in  a  circle  overlapping  each  other  on  a 
plate  covered  with  a  doily. 

STUFFED  HEARTS  WITH  VEGETABLES 

Clean  and  wash  three  calves'  hearts;  stuff  and  skewer  into  shape. 
Draw  small  strips  of  salt  pork  (lardoons)  through  edges  of  hearts. 
Sprinkle  with  salt  and  pepper,  dredge  with  flour  and  brown  well  in 
hot  Cottolene,  with  two  slices  onion,  four  sHces  carrot,  one  blade 
celery  cut  fine,  two  sprays  parsley,  two  small  bits  bay  leaf,  three 
cloves  and  one-half  teaspoon  peppercorns.  When  hearts  are  richly 
browned,  remove  to  Dutch  oven,  casserole  or  deep  baking  dish. 
Add  two  cups  Brown  Stock,  cover  closely  and  cook  slowly  in  the  Qven 
until  tender  (about  two  hours),  basting  six  times  while  cooking. 

Cut  three  slices  of  stale  bread  one-third  inch  thick,  shape  with 
large  round  cutter;  with  a  small  cutter  remove  centers  to  form  rings: 
brush  with  melted  butter  and  brown  delicately  in  the  oven.  Ar- 
range them  on  hot  serving  platter,  set  a  heart  in  each  ring  and  sur- 
round with  new  carrots  and  turnips  cut  Julienne  style  and  cooked 
in  boiling  salted  water  until  tender.  There  should  be  one  and  one- 
half  cups  each.     Drain  and  dress  with  Maitre  d 'Hotel  Butter. 

STUFFING  FOR  HEARTS 


3^  cup  cracker  crumbs. 

}/2   teaspoon    finely    chopped 

}/2  cup  stale  bread  crumbs. 

parsley. 

2  inch    cube    fat    salt    pork 

1    tablespoon    onion    finely 

finely  chopped. 

chopped. 

2  blades  celery  finely  chopped. 

Salt,  pepper. 

Process:    Mix  ingredients  in 

the  order  given  and  season  well 

with  salt  and  pepper. 

POTATO  PUFF 

Prepare  two  and  one-half  cups  hot  mashed  potatoes.  Add  two 
and  one-half  tablespoons  butter,  one-half  teaspoon  baking  powder, 
season  with  salt  and  pepper  and  moisten  with  one-half  cup  hot  cream 
or  milk,  beat  thoroughly.     Add  the  whites  of  two  eggs  beaten  until 


102  52  Sunday  Din?iers  ttm  Sunday 


stiff.     Pile  lightly  in  a  buttered  baking  dish  and  bake  until  well 
puffed  and  browned. 

NEW  CABBAGE  SALAD 

Mix  two  cups  of  new  cabbage,  finely  shredded,  with  one-half 
cup  of  celery  cut  in  small  pieces  and  one  mild  onion  finely  chopped. 
Add  one-half  tablespoon  Worcestershire  Sauce  to  one  cup  of  boiled 
salad  dressing  and  mix  thoroughly  with  cabbage.  Chill.  Serve 
in  onion  cups  or  in  nests  of  crisp  lettuce  leaves. 

RASPBERRY  WHIP 

Ij^  cups  red  raspberries.  1  cup  powdered  sugar, 

White  1  egg. 

Process:  Mix  sugar  with  berries  and  turn  into  bowl  in  which 
white  of  egg  is  slightly  beaten,  then  mash  berries  and  sugar  and  mix 
thoroughly  with  egg.  Beat  with  a  wire  whip  until  mixture  is  stiff  to 
stand.  Pile  lightly  on  a  chilled  serving  dish  and  surround  with 
macaroons.     Serve  with 

GOLDEN  SAUCE 

1  egg.  powdered  sugar. 

3  tablespoons  Sherry  wine. 

Process:  Beat  yolks  until  thick  and  light,  add  one  half  the  sugar 
gradually,  beating  constantly:  beat  whites  until  stiff,  gradually 
adding  the  remaining  half  cup  sugar.  Combine  mixtures,  add  wine 
and  beat  thoroughly. 

WHITE  NUT  CAKE 

}/^  cup  Cottolene.  4  teaspoons  baking  powder. 

IJ^  cups  fine  sugar.  34  teaspoon  salt. 

%  cup  cold  water.  Whites  4  eggs  beaten  until  stiff. 

2M  cups  pastry  flour.  3^  teaspoon  Almond  extract. 

1  cup  English  walnut  meats  broken  in  pieces. 

Process:  Cream  Cottolene,  add  sugar  gradually,  beating  con- 
stantly. Mix  and  sift  flour,  baking  powder  and  salt,  add  alternately 
to  first  mixture  with  water,  add  nut  meats  and  extract;  cut  and  fold 


July 

Fourth  Sunday 


52  Sunday  Dinners 


103 


in  whites  of  eggs.     Bake  in  a  sheet  thirty-five  minutes  in  a  moderate 

oven.     Spread  with 

MAPLE  FROSTING 


1  cup  maple  sugar. 
}^  cup  boihng  water. 


White  1  ^gg. 

Y^  teaspoon  cream  of  tartar. 

Process:  Boil  sugar,  water  and  cream  of  tartar  together  until 
it  spins  a  thread  from  tip  of  spoon.  Pour  slowly  in  a  fine  stream  on 
the  beaten  white  and  continue  beating  until  of  the  consistency  to 
spread  over  cake.  (To  get  the  exact  proportion  of  sugar,  weigh  one 
level  cup  of  granulated  sugar  to  ascertain  by  weight  how  much 
Maple  sugar  is  required  for  this  amount  of  water  and  white  of  one 
Qg%,     It  will  weigh  about  one-half  pound.) 


104  52  Sunday  Dinners  imsunda. 

Cream  of  Lettuce  Soup 

Pressed  Chicken  Tomato  Salad 

Lattice  Potatoes  —  Green  Corn  Pudding 

Peach  Ice  Cream  —  Rich  Chocolate  Cake 

Spiced  Ice  Tea 

4— >- 

CREAM  OF  LETTUCE  SOUP 

2  cups  White  Stock.  1  teaspoon  finely  chopped  onion. 

2  heads  lettuce.  }^  cup  hot  cream. 

2  tablespoons  rice.  1  egg  yolk. 

2  tablespoons  butter.  Salt  and  pepper. 

Few  grains  nutmeg. 
Process:  Cook  the  onion  in  butter  five  minutes  (without  brown- 
ing), add  rice,  lettuce  finely  chopped,  and  stock,  cover  and  cook 
until  rice  is  soft;  add  hot  cream,  slightly  beaten  yolk  of  egg  and 
seasonings.  Do  not  allow  soup  to  boil  after  adding  egg  yolk.  Dis- 
card outer  leaves  of  lettuce,  using  only  the  hearts  for  soup. 

PRESSED  CHICKEN 

Disjoint  a  four-  or  five-pound  fowl,  cover  with  boiling  water 
and  let  simmer  until  tender,  with  one  carrot  sliced,  one  onion  sliced, 
a  blade  or  two  of  celery  broken  in  inch  pieces,  two  sprays  parsley 
and  one-half  teaspoon  peppercorns.  Add  one  tablespoon  salt  the 
last  hour  of  cooking.  Drain  chicken  from  liquor,  remove  the  skin 
and  bones;  strain  liquor,  return  to  range  and  let  simmer  until  re- 
duced to  one  cup,  strain  and  reserve.  When  the  meat  is  nearly 
cold,  cut  it  in  small  cubes  or  chop  fine;  remove  all  fat  from  liquor, 
reheat  and  add  chicken,  stirring  it  slowly,  season  with  salt  and  pepper 
if  necessary.     Decorate  a  granite,  brick-shaped  bread    pan  with 


mh  Sunday 5^  S unduy  Dinners 105 

"hard  boiled"  eggs  cut  in  rings  or  fancy  shapes,  over  these  pack  the 
chicken  mixture  very  carefully  so  as  not  to  disturb  the  decorations. 
Cover  with  a  buttered  paper,  place  a  weight  over  paper  and  let  stand 
over  night  in  a  cold  place.     Serve  with  Tomato  Salad. 

TOMATO  SALAD 

Wash  garden  cress  and  shake  dry,  arrange  a  bed  on  large  oval 
platter,  discarding  all  coarse  leaves  and  stems.  Peel  and  chill  five 
uniform-sized  tomatoes,  cut  a  slice  from  the  stem  ends  and  scoop 
out  the  pulp,  invert  tomato  cups  on  a  plate  and  set  aside  in  a  cool 
place.  Chop  fine  the  solid  pulp  of  the  tomato  with  one  chilled  and 
pared  cucumber,  add  two  tablespoons  finely  chopped  chives,  stir 
in  one  cup  of  Cream  Dressing  and  refill  tomato  cups  with  mixture 
heaping  them  in  pyramids.  Dispose  these  tomato  cups  at  intervals 
in  cress  border  and  place  mold  of  pressed  chicken  in  center, 

CREAM  SALAD  DRESSING 

V/2  teaspoon  salt.  1  ^gg  slightly  beaten. 

}/2,  tablespoon  mustard.  23^  tablespoons  melted  butter. 

1  tablespoon  sugar.  ^  cup  cream. 

4  tablespoons  vinegar. 

Process:  Mix  ingredients  in  the  order  given,  adding  vinegar 
very  slowly,  beating  constantly.  Cook  in  double  boiler  until  mixture 
thickens;  continue  beating,  strain  at  once  and  chill. 

LATTICE  POTATOES 

Wash  and  pare  potatoes  of  a  uniform  size.  Slice  on  a  corrugated 
vegetable  sheer,  which  is  made  for  this  purpose.  Wash  slices  in 
cold  water,  changing  the  water  several  times;  then  let  stand  several 
hours  in  cold  water.  Drain  and  dry  with  crash  towels.  Fry  a  few 
at  a  time  in  deep  hot  Cottolene,  drain  on  brown  paper,  sprinkle 
with  salt.     Pile  on  a  lace  paper  doily  in  a  fancy  basket. 

GREEN  CORN  PUDDING 

To  two  cups  of  cooked  green  corn,  cut  from  the  cob  (or  one  can 
of  corn)  chopped  fine,  add  two  eggs  slightly  beaten,  one  teaspoon 


106  5^  Sunday  Dinners  'p% 


Fifth  Sunday 


salt,  one-eighth  teaspoon  pepper,  one  teaspoon  sugar,  two  table- 
spoons melted  butter,  and  two  cups  scalded  milk.  Mix  well  and 
turn  into  a  buttered  pudding  dish;  bake  until  firm  in  moderate  oven. 

PEACH  ICE  CREAM  NO.  1 

1}/^  cups  peach  pulp.  Juice  one  lemon. 

IJ^  cups  granulated  sugar.  1  quart  thin  cream. 

Process:  Pare  and  stone  choice,  ripe  peaches  and  rub  the  pulp 
through  a  puree  strainer;  add  sugar  and  lemon  juice,  turn  into  the 
can  of  freezer  packed  in  ice  and  salt  (using  three  measures  of  crushed 
ice  to  one  of  rock  salt) ;  add  cream  and  freeze  in  the  usual  way. 

RICH  CHOCOLATE  CAKE 

}/2  cup  Cottolene.  J/^  cup  hot  water. 

13/2  cups  sugar.  3^  cup  milk. 

4  eggs.  2  cups  flour. 

4  squares  chocolate.  3  teaspoons  baking  powder. 

1  teaspoon  cinnamon.  34  teaspoon  salt. 

1  teaspoon  vanilla. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly. Melt  chocolate  over  hot  water,  add  hot  water  specified  in 
recipe  and  beat  immediately  into  creamed  butter  and  sugar;  add 
yolks  of  eggs  beaten  until  thick  and  light.  Mix  and  sift  flour,  cin- 
namon, baking  powder  and  salt;  add  to  first  mixture  alternately 
with  milk,  add  vanilla.  Cut  and  fold  in  the  stifily-beaten  whites  of 
eggs.  Bake  in  a  shallow  pan  forty  to  forty-five  minutes.  Cover 
with  Boiled  Frosting  (for  recipe  see  Page  5Q). 

SPICED  ICED  TEA 

4  teaspoons  tea.         2  cups  boiling  water.         9  cloves. 

Process:  Follow  recipe  for  making  tea.  Strain  into  pitcher 
over  cloves,  chill,  then  pour  into  glasses  filled  with  cracked  ice. 
Sweeten  to  taste.  The  flavor  of  tea  is  preserved  and  is  much  finer 
by  chilling  the  infusion  quickly,  before  pouring  over  ice.  Allow  three 
cloves  for  each  glass.     The  large  Penang  cloves  are  the  best. 


Hunger  is  the  best  seasoning  for  meat. 
And  thirst  for  drink. 

— Cicero. 


108  52  Sunday  Dinners  illTLnday 


(m 


Nova  Scotia  Canapes 

Pan  Broiled  Fillets  of  Beef  —  Sultana  Sauce 

Carlsbad  Potatoes  Peas  and  Onions  French  Style 

Lettuce,  Peppergrass  and  Onion  Salad 

Peach  Ice  Cream  —  Cocoanut  Cake 

Coffee 

H ■ ^ 

NOVA  SCOTIA  CANAPES 

Cut  white  bread  in  one-third  inch  sHces;  stamp  out  with  heart- 
shaped  cutter;  spread  both  sides  thinly  with  butter,  brown  them 
deHcately  in  the  oven.  Mince  Nova  Scotia  smoked  salmon  and 
moisten  with  Mayonnaise  or  Boiled  Salad  Dressing.  Spread  each 
heart  with  mixture,  dispose  a  dainty  border  of  finely  chopped  white 
of  egg  around  each  and  tip  it  off  with  a  sprinkle  of  the  yolk  pressed 
through  a  sieve.  Do  not  cover  the  salmon  entirely  with  the  egg. 
Arrange  canapes  on  small  plates  covered  with  a  lace  paper  doily; 
garnish  each  with  a  spray  of  parsley  and  serve  as  first  course. 

PAN  BROILED  FILLETS  OF  BEEF 

Have  fillets  of  beef  cut  one  and  one-half  inches  thick;  shape  in 
circular  forms.  Broil  ten  minutes  in  a  hissing,  well-buttered  frying 
pan,  turning  every  ten  seconds  for  the  two  minutes,  that  the  surface 
may  be  seared  thoroughly,  thus  preventing  the  loss  of  juices.  Turn 
occasionally  afterward.  When  half  done  season  with  salt,  pepper, 
reduce  heat  and  finish  cooking.  Arrange  on  hot  serving  platter  and 
spread  generously  with  soft  butter.  Pour  over  Sultana  Sauce.  (For 
recipe  see  Page  61.) 

CARLSBAD  POTATOES 

Wash  and  pare  one  dozen  small,  uniform-sized  potatoes;  soak 
one  hour  in  cold  water  to  cover.  Drain,  put  in  stew-pan  and  cover 
with  one  quart  of  boiling  water.    Add  two  tablespoons  butter  and 


August  ^^  Sunday  Dinners  109 


First  Sunday 


two  teaspoons  salt.  Cook  until  soft  (but  not  broken),  then  drain. 
Return  to  stew-pan.  Add  one-third  cup  butter,  one  and  one-half 
tablespoons  lemon  juice,  and  one-eighth  teaspoon  paprika.  Cook 
four  or  five  minutes,  shaking  the  pan  occasionally.  Place  in  hot 
serving  dish  and  sprinkle  with  one  tablespoon  chopped  parsley. 

PEAS  AND  ONIONS  —  FRENCH  STYLE 

Cut  one  slice  bacon  in  shreds  crosswise,  using  the  shears  for 
this  purpose.  Cook  bacon  with  one-fourth  cup  butter  about  ten 
minutes,  without  scorching  bacon.  Remove  scraps  of  bacon,  add 
two  cups  fresh  peas,  one  dozen  small  onions  and  a  sprig  of  mint. 
Cook  until  peas  and  onions  are  soft,  adding  one-fourth  cup  boiling 
water  to  prevent  scorching.  Beat  one  egg  yolk  slightly,  add  one- 
third  cup  cream  and  one  head  of  lettuce  cut  in  quarters  (use  lettuce 
hearts),  season  with  salt  and  pepper.     Let  boil  up  once  and  serve. 

LETTUCE,  PEPPERGRASS  AND  ONION  SALAD 

Separate  the  heart  leaves  of  two  solid  heads  of  lettuce.  Wash, 
drain  and  chill;  arrange  them  in  a  nest  in  salad  bowl.  Sprinkle 
between  and  over  leaves  four  tablespoons  finely  chopped  pepper- 
grass  and  small,  thinly  sliced  onions,  separating  the  rings.  Marinate 
with  French  Dressing;  chill  and  serve. 

PEACH  ICE  CREAM  No.  g 

4  cups  milk.  1  tablespoon  lemon  extract. 

3  cups  heavy  cream.  34  teaspoon  salt. 

1  cup  sugar.  2  cups  fresh  peach  pulp. 

Process:  Pare  and  pit  peaches;  stew  until  soft,  rub  through 
a  sieve.  Then  mix  ingredients  in  the  order  given.  Add  peach  pulp 
and  freeze.     Let  stand  two  hours  before  serving. 

COCOANUT  CAKE 


(For  recipe  see  Page  5Q.) 


no  52  Sunday  Dinners  i:Z'i 


Second  Sunday 


Qflflenu 

Consomme  (Cold) 

Broiled  Chicken  —  Sauce  Viennaise 

Potato  Roses  Corn  Fritters 

Cauliflower  a  la  Bechamel 

Dressed  Head  Lettuce 

Salad  Rolls 

Blackberry  Roly-Poly  Creamy  Sauce 

Coffee 


COLD  CONSOMMfi 

(For  recipe  see  Page  90.) 

BROILED  CHICKEN 

Singe,  wipe  and  with  a  sharp  pointed  knife  (a  boning  knife) 
split  the  broiler  down  the  back  the  entire  length,  beginning  at  back 
of  neck.  Lay  cpen  and  remove  entrails,  etc.,  remove  ribs  and  breast- 
bone, then  cut  the  tendons  at  joints.  Rub  bird  over  with  soft  butter, 
sprinkle  with  salt  and  place  on  a  well-greased  broiler  or  in  a  well- 
greased  wire  broiler.  Cook  twenty-five  minutes  under  a  gas  flame 
or  over  glowing  coals,  turning  often.  Baste  bird  over  several  times 
with  melted  butter  if  it  appears  dry.  When  evenly  browned,  remove 
to  well-greased  dripping  pan,  spread  again  with  soft  butter,  cover 
closely,  and  bake  until  tender  at  the  joints.     Serve  with 

SAUCE  VIENNAISE 

Reduce  one  small  can  of  tomatoes  by  slow  cooking  to  a  thick 
pulp;  when  strained  there  should  be  two  tablespoons.  To  three- 
fourths  cup  Mayonnaise  Dressing  add  three-fourths  tablespoon 
finely  chopped  capers,  one  teaspoon  finely  chopped  parsley,  two 


i:!::lsuniay  52  Sunday  Dinners 111 

teaspoons  each  finely  chopped  gherkins  and  olives,  one  teaspoon 
finely  chopped  onion  or  chives.  Add  tomato  pulp,  mix  well  and 
keep  in  a  cool  place  until  ready  to  serve. 

MASHED  POTATOES  (FOR  ROSES) 

To  three  cups  of  hot  riced  potatoes  add  three  tablespoons  butter, 
one  teaspoon  salt,  the  beaten  yolks  of  three  eggs  and  enough  hot 
milk  to  allow  the  mixture  to  pass  readily  through  the  pastry-bag 
with  rose  tube  attached.  Shape  as  roses  on  a  buttered  tin  sheet, 
brush  over  lightly  with  egg  slightly  beaten  and  diluted  with  one 
tablespoon  milk,  and  brown  delicately  in  oven. 

To  Shape  Roses 
Fill  pastry  bag  with  potato  mixture.  Hold  the  bag  upright 
with  tube  pointing  downward.  Guide  tube  with  left  hand  and 
press  out  potato  with  the  right,  making  a  circular  motion.  When 
roses  are  the  desired  size  press  the  tube  gently  into  mixture  and 
withdraw  it  quickly  to  stop  the  flow  and  give  the  pyramid  a  pointed 
finish.     Sweet  potatoes  may  be  prepared  in  the  same  manner. 

CORN  FRITTERS 

(For  recipe  see  Page  63.) 

CAULIFLOWER  A  LA  BfiCHAMEL 

Select  a  firm,  white  cauliflower,  remove  leaves  and  cut  off  the 
stalk.  Soak  (head  down)  in  cold  salt  water  to  cover.  Drain  and 
cook  (head  up)  in  boiling  salted  water  to  cover  until  tender  but  not 
broken  apart.  Drain  well  and  dispose  on  shallow  serving  dish. 
Pour  over  one  and  one-half  cups  Bechamel  Sauce  (see  Page  85). 
Sprinkle  with  finely  chopped  parsley. 

DRESSED  HEAD  LETTUCE 

Select  a  large,  firm  head  of  lettuce.  Remove  all  wilted  leaves. 
Separate  the  heart  leaves  sufficiently  to  wash  them  thoroughly. 
Drain,  arrange  leaves  on  shallow  serving  plate,  keeping  them  in  their 
original  shape  if  possible.  Sprinkle  over  all  finely  shredded  red  and 
green  prepared  peppers.     (To  prepare  peppers,  plunge  them  into 


112  52  Sunday  Dinners  ^"'"^' 


Second  Sunday 


boiling  water,  then  quickly  rub  off  the  glazed  outer  skin,  drop  peppers 
into  cold  water  until  crisp.  Cut  a  slice  from  the  stem  ends,  remove 
seeds  and  veins,  then  cut  in  thread  like  rings.)  Serve  with  French 
Dressing,  to  which  add  one  tablespoon  Roquefort  cheese.  Blend 
well  before  pouring  over  Salad. 

BLACKBERRY  ROLY-POLY 

2  cups  blackberries.  }/2  teaspoon  salt. 

34  cup  water.  4  tablespoons  Cottolene. 

1  cup  sugar.  Yolk  1  egg. 

34  teaspoon  salt.  White  1  egg  slightly  beaten. 

2  cups  pastry  flour.  Granulated  sugar. 
4  teaspoons  baking  powder.         Ground  cloves. 

Process:  Cook  blackberries  in  water  and  salt  until  berries  are 
soft.  Rub  through  a  sieve  and  add  sugar  to  pulp ;  return  to  range  and 
cook  until  mixture  thickens,  stirring  occasionally.  Sift  flour  with 
baking  powder  and  salt,  work  in  Cottolene  with  tips  of  fingers,  and 
mix  to  a  soft  dough  with  yolk  of  egg  mixed  with  one-half  cup  of  milk. 
Turn  onto  a  floured  board,  knead  slightly  and  roll  out  in  a  rectangular 
sheet  one-fourth  inch  thick.  Divide  this  into  four  pieces,  longer 
than  wide.  Spread  each  with  the  blackberry  sauce  and  roll  up  like 
jelly  roll;  wet  the  edges,  press  lightly  to  prevent  unrolling.  Lay  on 
buttered  sheet  and  brush  tops  with  white  of  egg,  sprinkle  with  sugar 
and  a  few  grains  cloves.  Bake  twenty-five  minutes  in  a  hot  oven. 
Serve  hot  with  remaining  sauce  kept  hot  over  hot  water  or  with 

CREAMY  SAUCE 


3^  cup  butter.  2  tablespoons  milk. 

%  cup  powdered  sugar.  2  tablespoons  Sherry  wine. 

Few  grains  nutmeg. 

Process:  Cream  butter,  add  sugar  gradually,  stirring  con- 
stantly, add  milk  and  wine  very  slowly,  continue  beating.  Add  a 
sprinkle  of  nutmeg.  To  avoid  having  sauce  curdle,  milk  and  wine 
must  be  added  drop  by  drop. 


TMrfsunday 52  Sujiduy  Dinmrs 113 

Qflflentt 

Cantaloupe  a  la  Mode 

Consomme  au  Riz  —  Cheese  Balls 

Spiced  Beef  —  Whipped  Cream  Horseradish  Sauce 

Potatoes  Italian  Style  —  Succotash 

Pear  Salad 

Peach  Cottage  Pudding  with  Cream 

Coffee 


CANTALOUPE  A  LA  MODE 

Wash  small  ripe  cantaloupe  (Rockyfords)  with  a  brush,  and  chill 
thoroughly.  Cut  in  halves  lengthwise  and  fill  with  Pineapple  or 
Raspberry  Ice.  Arrange  on  a  bed  of  cracked  ice;  serve  one-half 
melon  to  each  guest. 

RASPBERRY  ICE 

4  cups  water.  2  cups  raspberry  pulp. 

1^  cups  sugar.  J^  cup  orange  juice. 

2  tablespoons  lemon  juice. 
Process:    Make  a  syrup  by  boiling  water  and  sugar  twenty 
minutes.     Mash  berries  and  rub  through  a  fine  sieve,  add'^orange 
and  lemon  juice,  combine  with  syrup,  strain  and  freeze.     Shape 
with  a  cone  mold  and  place  in  seed  cavities  of  halves  of  canteloupe. 

CONSOMMfi  AU  RIZ 

8  cups  consomme.  6  cups  cold  water. 

}/i  cup  washed  rice.  3^  tablespoon  salt. 

Process:  Add  salt  to  boiling  water,  then  add  rice  slowly  and 
let  cook  until  rice  is  soft;  drain.  Pour  over  rice  six  cups  cold  water 
to  separate  kernels.  Add  rice  to  hot  consomme  and  serve  with 
Cheese  Balls. 


114  52  Sunday  Dinners  %Ztsun,ay 


CHEESE  BALLS 

4  tablespoons  butter.  Few  grains  cayenne. 

J^  cup  flour.  3  eggs. 

}/2  cup  water.  J^  cup  grated  Edam  Cheese. 

34  teaspoon  salt.  Cottolene. 

Process:  Melt  butter  in  a  sauce-pan,  add  water,  cook  one 
minute;  add  flour  mixed  with  seasonings.  Cook  until  mixture  leaves 
the  sides  of  pan,  stirring  constantly.  Cool  slightly,  add  unbeaten 
eggs  one  at  a  time,  add  cheese.  Mix  well  and  drop  from  tip  of 
teaspoon  into  deep  hot  Cottolene.     Drain  and  serve  immediately. 

SPICED  BEEF 

Wash  and  wipe  six  pounds  of  beef  cut  from  the  flank.  Cover 
with  boiling  water;  bring  to  the  boiling  point  and  skim.  Reduce 
heat  and  simmer  until  meat  is  tender  (time  required  about  five  hours), 
adding  the  last  hour  of  cooking  one-half  cup  each  of  carrot,  onion  and 
celery  cut  in  dice,  two  sprays  each  of  parsley  and  thyme,  one  of 
marjoram,  six  cloves,  one-half  teaspoon  peppercorns  and  one  table- 
spoon salt.  Remove  meat  and  reduce  liquor  to  one  and  one-half 
cups;  strain.  Shred  the  meat,  mix  with  the  liquor  and  press  in  a 
granite,  brick-shaped  bread  pan,  packing  solidly.  When  thor- 
oughly cold,  serve,  cut  in  thin  slices,  with  Whipped  Cream  Horse- 
radish Sauce  (for  recipe  see  Page  120). 

POTATOES  A  LITALIENNE 

To  two  cups  hot  ri<5ed  potatoes,  add  one  tablespoon  finely  chopped 
chives,  one  ^gg  yolk  well  beaten,  whites  four  eggs  beaten  until  stiff, 
one-half  cup  grated  cheese.  Season  with  salt,  pepper  and  a  few 
grains  cayenne.  Pile  lightly  in  a  well-greased  baking  dish  and  bake 
from  twenty-five  to  thirty  minutes.  Turn  dish  around  several  times 
carefully  that  mixture  may  puff  evenly. 

SUCCOTASH 

Shell  lima  beans,  wash  and  cover  with  boiling  water;  heat  to 
boiling  point  and  drain;  throw  away  water  and  rinse  beans,  drain 
again.     Cook  in  boiling,  salted  water  until  tender.     Drain  and  add 


iZTsunday  5^  S UTiduy  Diftners  lis 


to  an  equal  quantity  of  hot  boiled  corn  cut  from  the  cob.     Season 
with  salt,  pepper  and  butter.     Reheat  before  serving. 

PEAR  SALAD 


Wipe,  pare  and  re  love  the  cores  from  the  desired  number  of 
ripe  (early)  pears.  Cat  in  eighths  lengthwise.  Arrange  on  beds 
of  crisp  cress,  or  lettuce  heart  leaves.  Bestrew  with  prepared  red 
peppers  cut  in  very  i  ne  rings.  Serve  with  French  Dressing,  using 
lemon  juice  in  place  -f  vinegar.  Canned  red  peppers  may  be  used 
when  fresh  p  ppers  are  not  available.  To  prepare  peppers,  plunge 
them  into  boiling  water  for  a  moment,  cut  a  slice  from  stem  ends, 
remove  seeds  and  veins,  cover  with  cold  water  until  crisp;  drain  dry, 
and  cut  in  fine  shred". 

PEACH  COTTAGE  PUDDING 

]4:  cup  Cottolene.  2  cups  pastry  flour. 

1  cup  sugar.  4  teaspoons  baking  powder. 

1  egg.  34  teaspoon  salt. 

J^  cup  milk.  34  teaspoon  almond  extract. 

Fresh  peaches  sliced. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly; add  egg  well  beaten.  Mix  and  sift  flour,  baking  powder 
and  salt;  add  to  first  mixture  alternately  vvith  milk.  Add  extract 
and  beat  thoroughly.  Turn  into  a  well-greased  shallow  pan,  and 
bake  twenty-five  minutes  in  a  moderate  oven.  Cut  in  three-inch 
squares;  pile  thinly-sliced  fresh  peaches  on  top  of  each  portion, 
sprinkle  thickly  with  powdered  sugar  and  serve  with  rich  cream. 


116  5^  Sunday  Dinners  iZnlsunday 


(menu 


Boiled  Halibut  (Cold) — Vinaigrette  Sauce 

Cucumber  Baskets  B,adishes 

French  Fried  Potatoes  —  Boiled  Sweet  Corn 

Frozen  Apricots  —  Sultana  Cake 

Demi  Tasse 

Iced  Tea 


BOILED  HALIBUT  —  COLD 

Have  a  piece  of  Halibut  cut  weighing  two  and  one-half  pounds. 
Tie  in  a  square  of  cheese  cloth  (to  prevent  scum  from  settling  on  the 
flesh  of  fish).  Cover  with  boiling  water  to  which  add  salt  and 
vinegar  or  lemon  juice;  the  acid  preserves  the  whiteness  of  the  fish. 
Boil  until  the  flesh  leaves  the  bones  (about  thirty-five  minutes). 
Drain  and  remove  from  cheese  cloth.  Pick  out  bones  and  remove 
skin.  Place  in  a  vessel  that  will  preserve  the  shape  of  fish,  chill  and 
dispose  fish  on  a  cold  serving  platter  on  a  bed  of  garden  cress.  Set 
a  cucumber  basket  at  intervals  Tone  for  each  guest),  and  serve  with 

VINAIGRETTE  SAUCE 

1  teaspoon  salt.  1  tablespoon  chopped  olives. 

y^  teaspoon  black  pepper.  1  tablespoon  chopped  pickle. 

Few  grains  cayenne.  1  tablespoon  chopped  green  or 

1  tablespoon  Tarragon  vinegar.  red  pepper. 

2  tablespoons  Malt  vinegar.  1  teaspoon  chopped  parsley. 
}/2  cup  Ohve  oil.  \}/2  teaspoons  chopped  chives. 

Process:  Put  salt,  pepper  and  cayenne  in  bowl,  add  oil  slowly 
stirring  constantly,  add  remaining  ingredients  and  blend  thor- 
oughly.    Chill  and  pour  over  Boiled  Halibut. 


August 
Fourth  Sunday 


52  Sunday  Dinners  117 


CUCUMBER  BASKETS 

Select  long  cucumbers  of  uniform  thickness  (three  cucumbers 
will  make  six  baskets),  cut  a  slice  from  both  the  stem  and  blossom 
ends,  pare  and  cut  in  halves  crosswise;  cut  from  each  piece  a  section 
so  as  to  form  a  handle  crosswise  of  cucumber.  Scoop  out  the  soft 
pulp  and  seeds,  brush  each  basket  over  lightly  with  olive  oil  and 
sprinkle  with  finely  chopped  garden  cress  or  parsley.  Fill  the 
baskets  with  Mayonnaise  Dressing  or  Sauce  Tartare  (see  recipe 
Page  84).  Chill  and  serve  in  nests  of  peppergrass  or  lettuce  heart 
leaves. 
^  FRENCH  FRIED  POTATOES 

Wash  and  pare  medium-sized  potatoes,  cut  them  lengthwise  in 
eight  pieces  of  a  uniform  size.  Soak  them  in  cold  water  two  hours, 
changing  the  water  several  times.  Drain  from  water  and  dry 
between  towels.  Then  fry  a  few  at  a  time  in  deep  hot  Cottolene. 
Drain  on  brown  paper  and  sprinkle  with  salt.  This  is  an  easy 
method  of  preparing  potatoes  in  hot  weather.  The  potatoes  may 
be  prepared  beforehand  and  the  process  of  cooking  is  both  simply 
and  quickly  done.  Be  sure  the  Cottolene  is  not  too  hot  as  the 
potatoes  must  be  cooked  through,  as  well  as  browned. 

BOILED  SWEET  CORN 

Have  the  water  boiling.  Remove  the  husks  and  silk  from  the 
corn  and  drop  them  at  once  into  the  boiling  water;  bring  water  quick- 
ly to  boiling  point  and  let  boil  rapidly  five  to  ten  minutes  (depending 
somewhat  on  age  of  corn).  Drain  from  water  and  arrange  in  a 
napkin-covered  platter;  serve  at  once. 

FROZEN  APRICOTS 

Drain  the  apricots  from  the  liquor  in  the  can.  Reserve  liquor 
and  cut  fruit  in  one-fourth  inch  cubes.  To  the  syrup  add  sufficient 
water  to  make  four  cups;  add  one  cup  orange  juice;  add  one  and  one- 
half  cups  sugar.  Cook  five  minutes,  strain  and  pour  over  apricots; 
chill  and  freeze.  Fresh  apricots  or  peaches  may  be  used  when  in 
season.    The  fresh  fruit  should  be  cooked  until  clear,  in  a  syrup 


118  52  Sunday  Dinners  fZis^nuy 


made  of  four  cups  of  water  and  two  cups  sugar.  When  this  mixture 
is  frozen  to  a  mush,  two  cups  of  Whipped  Cream  may  be  added,  if 
one  desires  a  richer  dessert. 

SULTANA  CAKE 

3^  cup  Cottolene.  J^  cup  milk. 

1  cup  sugar.  234  cups  pastry  flour. 

2  eggs.  4  teaspoons  baking  powder. 
1  egg  yolk.  34  teaspoon  salt. 

1  cup  Sultana  raisins.  J^  teaspoon  mace. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly; add  well-beaten  eggs  and  yolk.  Mix  and  sift  flour  (except 
one  tablespoon),  baking  powder  and  salt  and  mace;  add  to  first 
mixture  alternately  with  milk.  Dredge  raisins  with  tablespoon 
flour,  add  to  mixture  and  beat  thoroughly.  Turn  mixture  into  a 
well-greased,  brick-shaped  bread  pan  and  bake  forty  minutes  in  a 
moderate  oven,    Frost  if  desired. 


mfaLn^ay  52  Sunday  Dinners  119 


QfUenu 


Tomato  Canape 

Cold  Veal  Loaf  —  Whipped  Cream   Horseradish  Sauce 

Creamed  New  Potatoes  Steamed  Summer  Squash 

Lettuce,  Garden  Cress  and  Onion  Salad 

Sliced  Peaches  —  Chocolate  Layer  Cake 

Iced  Coffee  Lemonade 


TOMATO  CANAPE 

Fry  circles  of  bread,  cut  one-third  inch  thick,  in  deep  hot  Cotto- 
lene.  Saute  sUces  of  tomato  in  hot  butter.  Drain  both  on  brown 
paper.  Cover  each  circle  of  bread  with  a  slice  of  tomato,  sprinkle 
with  salt,  pepper  and  a  few  grains  cayenne.  Garnish  each  with  a 
slice  of  cucumber  and  the  white  of  "hard  boiled"  eggs,  cut  in  the 
shape  of  petals  to  represent  field  daisies. 

COLD  VEAL  LOAF 

Have  the  bone  of  a  knuckle  of  veal  sawed  in  three  pieces  at  the 
market.  Wash,  wipe,  and  put  in  kettle  with  two  pounds  of  lean 
veal,  one  onion  sliced,  six  slices  carrot,  one  blade  celery  broken  in 
pieces,  one  spray  parsley  and  one-half  teaspoon  peppercorns;  cover 
with  boiling  water  and  cook  slowly  until  meat  is  tender.  Drain; 
chop  meat  finely  and  season  well  with  salt,  pepper  and  a  few  grains 
cayenne.  Reduce  liquor  to  one  cup,  strain  and  reserve.  Garnish 
the  bottom  of  a  granite,  brick-shaped  bread  pan  with  the  white 
of  "hard  boiled"  egg  cut  to  resemble  three  daisies;  put  a  dot  of  the 
yolk  in  center  of  each  and  arrange  sprays  of  parsley  between  each 
daisy.  Put  a  laj^er  of  meat,  then  a  layer  of  thinly  sliced  eggs  sprinkled 
with  parsley,  finely  chopped.  Cover  with  remaining  meat;  pour 
over  strained  liquor,  press  and  let  stand  until  cold  and  jellied. 
Remove  to  serving  platter,  garnish  with  parsley  and  small  round  rad- 
ishes cut  to  resemble  tulips.     Slice  thinly  and  serve  with 


120  5^  Sunday  Dinners  p^Ts. 


Fifth  Sunday 


WHIPPED  CREAM  HORSERADISH  SAUCE 

4  tablespoons  freshly  grated         Few  grains  cayenne. 

horseradish.  1 J^  tablespoons  vinegar. 

Few  drops  onion  juice.  34  cup  heavy  cream  whipped. 

34  teaspoon  salt. 
Process:  Mix  the  first  five  ingredients  thoroughly,  then  fold  in 
the  whipped  cream.     Chill  and  serve. 

CREAMED  NEW  POTATOES 

Cut  two  and  one-half  cups  cold,  boiled  new  potatoes  in  one-half 
inch  cubes.  Add  one  and  one-half  cups  White  Sauce.  Season 
highly  with  salt  and  white  pepper,  and  reheat  in  double  boiler. 
Remove  to  hot  serving  dish  and  sprinkle  with  finely  chopped  parsley. 

STEAMED  SUMMER  SQUASH 

Wash  and  cut  in  quarters.  Cook  in  boiling  salted  water  until 
tender.  Drain  through  double  cheese  cloth.  Pass  through  ricer 
or  mash  with  potato  masher,  and  season  with  butter,  salt  and  a  little 
black  pepper.     Reheat  and  serve. 

LETTUCE,  GARDEN  CRESS  AND  ONION  SALAD 

Separate  the  crisp  heart  leaves  of  two  heads  of  lettuce;  arrange 
them  on  a  shallow  serving  dish  to  represent  a  full-blown  rose.  Pick 
over,  wash  and  dry  a  bunch  of  garden  cress,  chop  finely  and  sprinkle 
over  lettuce  leaves.  Chop  one  small  onion  very  fine  and  mix  with 
French  dressing.     Pour  over  lettuce.     Serve  at  once. 

SLICED  PEACHES 

Scald  fine,  ripe  peaches;  remove  skins,  cut  in  halves  and  remove 
stones.  Slice  lengthwise  and  arrange  in  serving  dish  in  layers. 
Sprinkle  each  layer  with  sugar  and  lemon  or  orange  juice.  Chill 
and  serve  with  cream  and  sugar. 


S<3p^/nbe:t 


The  kitchen  is  a  country  in  which 
there  are  always  discoveries  to  he 
made, — La  Reyniere. 


L 


122  5^  Sunday  Dinners  ""'^'^"'^ 


First  Sunday 


(m 


Cream  of  Pea  Soup  —  Crisp  Saratoga  Wafers 

Braised  Shoulder  Veal  Stuffed  —  Creole  Sauce 

Potato  Balls  Spinach  with  Cream 

Lettuce,  Radish  and  Onion  Salad 

Apple  Pie  Cottage  Cheese 

Cafe  Noir 


CREAM  OF  PEA  SOUP 

2  cups  Marrowfat  peas  (or  one  can).         13^2  tablespoons  butter. 

2  teaspoons  sugar.  2  tablespoons  flour. 

2  cups  water.  J^  cup  hot  cream. 

13^  cups  scalded  milk.  1  teaspoon  salt. 

1  slice  onion.  J^  teaspoon  pepper. 

Process:  Peas  that  are  too  hard  to  serve  as  a  vegetable  may  be 
used  for  soup.  Cover  them  with  the  cold  water  and  cook  until  soft. 
Rub  through  sieve,  reheat  pulp  and  thicken  with  butter  and  flour 
cooked  together.  Scald  milk  with  onion,  remove  onion,  add  milk 
slowly  to  pea  mixture,  stirring  constantly.  Add  hot  cream  and 
seasoning.     Serve  with  Crisp  Saratoga  Wafers. 

BRAISED  SHOULDER  OF  VEAL 

Have  the  bones  removed  from  five  pounds  of  the  shoulder  of 
veal  (reserve  bones).  Stuff  with  bread  stuffing,  truss  in  shape  and 
follow  directions  for  Braised  Beef  (see  Page  139).  Add  two  sprays 
of  thyme  and  marjoram.     Serve  with 

CREOLE  SAUCE 

4  tablespoons  Cottolene.  1  can   small   button   mush- 

4  tablespoons  flour.  rooms. 

34  cup  green  pepper  cut  in  IJ^  cups  thick,  well-seasoned 

shreds.  tomato  pulp. 

1  small  clove  garlic.  1}4  cups  Brown  Stock. 

1  truffle  cut  in  thin  shreds.  Salt,  pepper  and  cayenne. 


f'f'sX  52  Sunday  Dinners m 

Process:  Cook  pepper,  onion  and  butter  together  five  minutes 
without  browning;  add  flour  and  cook  two  minutes,  stirring  con- 
stantly. Add  truffle,  tomato  pulp  and  gradually  Brown  Stock;  con- 
tinue stirring  until  ingredients  are  well  blended.  Heat  mushrooms 
in  their  own  liquor,  drain,  and  add  mushrooms  to  sauce.  Stick  a 
tooth-pick  through  the  clove  of  garlic,  drop  it  into  sauce  and  let  it 
simmer  fifteen  minutes.     Remove  garlic  before  serving. 

POTATO  BALLS 

Add  to  five  hot  mashed  potatoes,  one-fourth  teaspoon  celery 
salt,  one  teaspoon  finely  chopped  parsley  or  chives,  salt,  pepper  and 
three  tablespoons  butter,  and  enough  hot  milk  to  make  of  the  con- 
sistency to  handle.  Shape  into  smooth,  round  balls,  roll  in  flour, 
egg  and  crumbs.  Fry  a  golden  brown  in  deep,  hot  Cottolene.  Dis- 
pose around  Veal. 

SPINACH  WITH  CREAM 

Discard  all  wilted  leaves,  remove  the  roots  and  pick  over  and 
wash  one-half  peck  of  spinach  in  several  waters,  to  rid  it  from  all 
sand.  If  young  and  tender,  put  in  a  stew-pan  and  heat  gradually; 
let  boil  twenty-five  minutes,  or  until  soft,  in  its  own  juices  and  the 
water  that  clung  to  the  leaves.  Old  spinach  should  be  cooked  in 
boiling,  salted  water  (it  will  require  about  two  quarts  of  water  to  one 
peck  spinach).  Drain  thoroughly,  chop  finely  in  a  wooden  bowl. 
Melt  three  tablespoons  butter  in  an  omelet  pan;  add  spinach  and  cook 
four  minutes,  stirring  constantly,  sprinkle  with  one  and  one-half 
tablespoons  flour,  continue  stirring  and  pour  on  gradually  three- 
fourths  cup  hot,  thin  cream;  simmer  five  minutes. 

LETTUCE,  RADISH  AND  ONION  SALAD 

Remove  the  leaves  from  the  stalk,  discarding  all  wilted  and 
unsightly  leaves.  Wash  and  keep  in  cold  water  until  crisp.  Drain 
and  dry  on  a  crash  towel  or  cheese  cloth.  Place  between  leaves  thin 
slices  of  round,  red  radishes,  sprinkle  with  finely  sliced  young  green 
onions.  Garnish  with  radishes  cut  to  resemble  tulips.  Serve  with 
French  Dressing. 


124  5^  Sunday  Dinners  ItTsZ. 


APPLE  PIE 

5  tart  apples.  Y%  teaspoon  salt. 

3^  cup  sugar.  V/i  tablespoons  butter. 

J4  teaspoon  nutmeg.  1  tablespoon  lemon  juice. 

Grated  rind  3<C  lemon. 
Process:  Line  a  pie  pan  with  Plain  Paste.  Wipe,  pare,  core 
and  cut  apples  in  quarters,  then  in  slices  lengthwise.  Pile  them  in 
lined  pie  pan,  heaping  them  well  in  center,  leaving  a  half -inch  space 
around  edge  of  pie.  Mix  sugar,  nutmeg,  salt,  lemon  juice,  grated 
rind  and  turn  over  apples.  Dot  over  with  bits  of  butter;  wet  edges 
and  cover  with  top  crust;  press  and  flute  edges.  Bake  forty-five 
minutes  in  a  moderate  oven. 

PLAIN  PASTE 

V/2  cups  flour.  3^  teaspoon  baking  powder. 

J^  teaspoon  salt.  J^  cup  Cottolene. 

Ice  Water. 
Process:  Mix  and  sift  flour,  salt  and  baking  powder.  Rub  in 
Cottolene  (reserving  one  and  one-half  tablespoons),  with  tips  of 
fingers.  Add  just  enough  ice  water  to  form  a  soft  dough,  mixing 
it  in  with  a  knife.  Turn  on  a  floured  board  and  roll  out  in  a  thin 
sheet,  spread  lightly  with  remaining  Cottolene.  Roll  like  jelly 
roll  and  cut  in  two  pieces,  having  one  piece  a  trifle  larger  than  the 
other.  Chill.  Then  stand  rolls  on  end,  press  down  with  the  hand 
and  roll  in  circular  piece  to  fit  pie  pan.  The  larger  piece  is  for  the 
top  crust.  This  recipe  makes  the  exact  quantity  of  pastry  for  one 
medium-sized  pie  with  two  crusts.     If  desired,  omit  baking  powder. 

COTTAGE  CHEESE 

Put  two  quarts  thick  sour  milk  in  a  milk  pan,  place  it  on  the  back 
of  range  where  it  will  not  boil  or  simmer;  allow  it  to  remain  there 
until  the  curd  has  separated  from  the  whey.  Lay  a  double  square  of 
cheese  cloth  over  a  bowl,  turn  in  the  milk,  lift  the  edges  and  corners 
of  cloth,  draw  them  together,  tie  with  a  piece  of  twine  and  hang  it  up 
to  drain.  When  quite  dry,  turn  into  a  bowl;  season  with  salt  and 
mix  with  a  silver  fork,  add  sweet  cream  until  of  the  desired  con- 
sistency.    Serve  very  cold  with  hot  gingerbread. 


irrtsuniay  5^  Sunduy  Dintiers 12s 

Qflflenu 

Summer  Sausage  with 

Ripe  Olives  and  Dill  Pickles 

Roast  Fillet  Beef  —  Mushroom  Sauce 

Parsley  Potatoes  Broiled  Tomatoes 

Banana  Fritters 

Pepper  and  Onion  Salad 

Mock  Mince  Pie  Cheese 

Iced  Tea 

Buttermilk 


SUMMER  SAUSAGE  (APPETIZER) 

Cut  summer  sausage  in  very  thin  slices.  Dispose  them  on  a  nar- 
row platter  overlapping  one  another.  Garnish  with  sprays  of 
peppergrass  or  parsley.  Arrange  thinly  sliced  dill  pickles  on  either 
side  of  sausage,  placing  a  ripe  olive  here  and  there;  radishes  cut  to 
resemble  roses  may  also  be  used.     Serve  as  an  appetizer. 

ROAST  FILLET  OF  BEEF 

Trim  a  small  fillet  of  beef  weighing  about  four  pounds  into  shape. 
Lard  the  upper  side  and  sprinkle  with  salt,  pepper  and  dredge  with 
flour.  Sprinkle  small  cubes  of  fat  salt  pork  thickly  over  the  bottom 
of  a  dripping  pan,  set  a  wire  trivet  or  rack  on  pork  and  lay  meat  on 
trivet.  Place  in  a  very  hot  oven  at  first,  to  sear  over  surface.  Baste 
every  five  minutes  for  the  first  fifteen  minutes,  then  several  times 
after  during  the  cooking.  If  liked  rare,  it  should  cook  thirty  min- 
utes; if  medium,  allow  thirty-five  to  forty  minutes.  Serve  with 
Brown  Mushroom  Sauce  (see  Page  167)  using  fat  in  dripping  pan. 

PARSLEY  POTATOES 

Wash,  pare  and  cut  potatoes  in  one-half  inch  cubes;  there  should 
be  three  cups.     Blanch  by  parboiling  five  minutes  in  boiling  salted 


126  5^  Sunday  Dinners  •'''^^"'" 


Second  Sunday 


water;  drain.  Melt  one-third  cup  of  butter  in  a  frying-pan,  add 
potatoes,  and  cook  over  a  slow  fire  until  potatoes  are  soft  and  deli- 
cately browned.  Melt  two  tablesfK>ons  Cottolene  in  a  sauce-pan, 
add  a  few  drops  onion  juice,  one  and  one-half  tablespoons  flour,  one- 
half  teaspoon  salt,  one-eighth  teaspoon  pepper;  stir  to  a  smooth 
paste  and  pour  on  slowly  one  cup  hot  milk,  stirring  constantly. 
Remove  from  range  and  add  one  egg  yolk  slightly  beaten.  Pour 
sauce   over  potatoes   and   sprinkle   with   finely   chopped  parsley. 

BROILED  TOMATOES 

Select  four  firm,  smooth,  ripe  tomatoes.  Wipe  them  and  cut 
out  the  hard  center  around  the  stem  ends;  then  cut  them  in  halves 
crosswise.  Rub  the  cut  sides  lightly  with  a  clove  of  garlic  and  dip 
cut  side  in  soft  butter.  Sprinkle  with  salt,  pepper  and  buttered 
crumbs,  pressing  the  crumbs  into  tomato  with  a  broad  knife.  Ar- 
range them  in  a  well-greased  wire  broiler  and  broil  with  skin  side 
down  over  glowing  coals  or  under  a  gas  flame  until  soft,  using  care 
that  they  do  not  scorch.  Remove  to  hot  serving  platter,  drop  a  bit 
of  butter  on  each  and  serve  immediately.  Onion  juice  may  be  used 
in  place  of  garlic. 

BANANA  FRITTERS 

3  bananas.  1  tablespoon  sugar. 

1  cup  bread  flour.  34  cup  cream  or  milk. 

2  teaspoons  baking  powder.  1  egg  beaten  very  lightly. 
34  teaspoon  salt.  3^  tablespoon  lemon  juice. 

3^  tablespoon  Sherry  wine. 

Process:  Sift  dry  ingredients  together  twice.  To  beaten  egg 
add  cream  and  combine  mixtures.  Force  bananas  through  a  sieve 
and  mix  pulp  with  lemon  juice  and  sherry  wine;  add  to  batter,  beat 
thoroughly,  and  drop  by  tablespoonfuls  into  deep,  hot  Cottolene. 
Drain,  sprinkle  with  powdered  sugar  and  serve  with 

ORANGE  SAUCE 

Makq  a  syrup  by  boiling  one  cup  sugar  with  one-fourth  cup  water 
and  two  shavings  of  orange  rind,  four  minutes.  Remove  from 
range,  lift  out  orange  peel,  add  one-half  tablespoon  butter  and  one 
tablespoon  each  of  orange  and  lemon  juice  and  Sherry  wine. 


l:Zfsun,ay  5^  Sufiduy  Difiners m 

PEPPER  AND  ONION  SALAD 

Plunge  a  bright-red  bell  pepper  (Ruby  King)  into  boiling  water, 
remove  immediately  and  rub  off  the  outer  "shiny"  skin.  Cover 
with  ice  water  to  chill  and  become  crisp.  Cut  a  slice  from  the  stem 
end  and  remove  the  seeds  and  veins,  then  cut  in  rings  as  thin  as 
possible.  Cut  one  small  Spanish  onion  in  very  thin  slices,  separate 
the  rings  and  "crisp"  in  ice  water.  Drain  and  toss  together  both 
onion  and  pepper  rings.  Season  with  salt,  pepper,  and  pour  over 
two  tablespoons  oil  and  one  tablespoon  vinegar.  Crush  the  pepper 
and  onion  into  the  dressing,  then  pile  it  in  nests  of  crisp  lettuce  heart 
leaves. 

MOCK  MINCE  PIE 

2  Uneeda  biscuits,  rolled  fine.         1  cup    raisins    seeded    and 
V/2.  cups  sugar.  shredded. 

1  cup  molasses.  J/^  cup  butter. 

}/i  cup  lemon  juice.  2  eggs  well  beaten. 

2  tablespoons  brandy.  Cinnamon,      Cloves,      and 

Nutmeg. 

Process:  Mix  ingredients  in  the  order  given.  Add  spices  to 
taste.  Line  a  pie  pan  with  Plain  Paste,  turn  in  mixture,  wet  edges 
and  cover  with  top  crust  made  of  Rich  Paste;  press  and  flute  edges. 
Bake  thirty-five  minutes  in  a  moderate  oven. 

RICH  PASTE 

V/2  cups  flour.  ^  teaspoon  salt. 

3^^  cup  Cottolene.  3^  teaspoon  baking  powder. 

Ice  water. 

Process:  Mix  salt  with  flour,  cut  in  Cottolene  (except  one 
tablespoon)  with  a  knife,  moisten  with  cold  water.  Turn  on  a 
floured  board,  pat  and  roll  out,  spread  with  tablespoon  of  Cottolene 
and  dredge  lightly  with  flour,  then  roll  sheet  like  a  jelly  roll;  divide 
in  two  equal  parts.    Roll  out  a  trifle  larger  than  pie  tin. 


128  52  Sunday  Dinners  STl:. 


Third  Sunday 


(VKlenu 

Veal,  Spanish  Style,   (In  Casserole) 

Stuffed  Potatoes  —  Turnips  in  Cream  Sauce 

Stewed  Corn  and  Tomatoes 

Dressed  Endive 

Peach  Dumplings  —  Sherry  Sauce 

Coffee 

Cider 

A  ^ 

VEAL,  SPANISH  STYLE,  (IN  CASSEROLE) 

2  pounds  veal,  cut  from  leg.  2  cups    cooked    and    strained 

J/^  cup  fat  salt  pork  or  bacon.  tomato  pulp. 

J^  cup  fine,  soft  bread  crumbs.  3^  green  pepper  finely  chopped 

1  teaspoon  salt.  ]/2  onion  finely  chopped. 

3^  teaspoon  black  pepper.  1  egg  slightly  beaten. 

Few  grains  cayenne.  Soda. 

1  teaspoon   chopped  parsley.  Worcestershire  Sauce. 

Process:  Remove  all  fat  tissue  and  skin  from  veal;  remove 
skin  from  pork.  Pass  both  through  meat  grinder  twice,  add  crumbs 
and  seasonings,  except  tomato,  onion  and  green  pepper;  mix  thor- 
oughly and  bind  together  with  egg.  Shape  in  balls  the  size  of  a  small 
egg.  Roll  in  flour  and  saute  a  rich  brown  in  Cottolene  made  hot  in 
an  iron  frying  pan.  Heat  tomato  pulp,  add  one-eighth  teaspoon 
soda,  one-half  teaspoon  salt  and  one-half  tablespoon  Worcestershire 
Sauce.  Turn  into  a  warm  casserole,  add  chopped  pepper  and  onion. 
Dispose  balls  over  sauce,  rinse  frying  pan  with  a  little  boiling  water 
or  Brown  Stock  and  pour  over  balls.  Cover  and  let  simmer  in  a 
moderate  oven  two  hours.  Serve  from  casserole,  or  arrange  on  a 
hot  platter  and  surround  with  a  border  of  boiled  rice  sprinkled  with 
finely  chopped  parsley;  place  a  spray  of  parsley  in  each  meat  ball. 


riTsZr^ay  5^  Sunduy  Dinners  129 


STUFFED  POTATOES 

Wash  six  medium-sized,  smooth  potatoes.  Bake,  and  cut  off  a 
lengthwise  slice  from  each;  scoop  out  potato  with  a  spoon  using  care 
that  the  shells* are  not  broken.  Pass  through  ricer,  add  two  table- 
spoons butter,  season  with  salt  and  pepper,  one-half  cup  hot  milk 
or  cream.  Add  two  egg  yolks  well  beaten,  then  fold  in  the  stiffly 
beaten  whites.  Refill  shells  with  this  mixture,  using  pastry  bag 
and  rose  tube  or  pile  it  lightly  with  spoon  (do  not  spread  smoothly) . 
Bake  in  a  hot  oven  until  potatoes  are  well  puffed  and  browned. 

TURNIPS  IN  CREAM  SAUCE 

Wash,  pare  and  cut  purple-top  turnips  in  one-fourth  inch  cubes. 
Cook  in  boiling  salted  water  until  tender  (from  forty  minutes  to 
one  hour).  Drain  well  and  reheat  in  White  Sauce  using  cream  in 
place  of  milk  in  sauce.     (For  Cream  Sauce  see  Page  151.) 

STEWED  CORN  AND  TOMATOES 

Cut  the  corn  from  six  ears  of  tender,  sweet,  green  corn;  scrape 
the  cobs  with  back  of  knife.  Cook  until  tender  in  as  little  water 
as  possible,  then  add  an  equal  quantity  of  stewed  tomatoes.  Add 
one-third  cup  butter  and  one  tablespoon  sugar.  Season  with  salt 
and  pepper,  heat  to  boiling  point  and  turn  into  hot  serving  dish. 

DRESSED  ENDIVE 

Marinate  the  bleached  leaves  of  crisp  endive  with  French  Dress- 
ing, adding  one  and  one-half  tablespoons  finely  chopped  chives  and 
one-half  tablespoon  Nasturtium  seed  cells  finely  chopped,  to  the 
dressing  just  before  pouring  over  Endive. 

PEACH  DUMPLINGS 

2  cups  flour.  2  tablespoons  Cottolene. 

4  teaspoons  baking  powder.         J^  cup  cream. 
J^  teaspoon  salt.  Peaches. 

\}/2  cups  granulated  sugar.  9^/2,  cups  cold  water. 

Process:  Mix  and  sift  flour,  baking  powder  and  salt;  rub  in 
Cottolene  with  tips  of  fingers,  add  cream  gradually,  cutting  it  in  with 


130 


52  Sunday  Dinners 


September 
Third  Sunday 


a  knife.  Turn  on  a  floured  board,  knead  slightly,  pat  and  roll  out  to 
one-half  inch  thickness.  Shape  with  a  large  biscuit  cutter.  Pare 
juicy,  ripe  peaches,  cut  in  halves  lengthwise,  remove  stones,  cut  in 
quarters  and  place  three-quarters  of  a  peach  on  each  circle  of  dough, 
enclose  them,  pressing  the  edges  together.  Place  in  a  buttered, 
granite  dripping  pan  one  and  one-half  inches  apart,  sift  sugar  around 
dumplings  and  pour  cold  water  over  sugar.  Bake  in  a  hot  oven 
twenty  minutes,  basting  three  times.     Serve  with  Hard  or 

SHERRY  SAUCE 

3  tablespoons  butter.  54  cup  cream. 

]/2  cup  sugar.  3  tablespoons  sherry  wine. 

2  egg  yolks  well  beaten.  Few  grains  salt. 

J/g  teaspoon  nutmeg. 

Process:  Cream  butter,  add  sugar,  egg  yolks,  salt  and  gradually 
the  cream,  stirring  constantly.  Cook  over  hot  water  until  mixture 
coats  the  spoon;  add  sherry  and  beat  again.  Turn  in  a  sauce  boat 
and  sprinkle  with  nutmeg. 


%'StsunUy  52  Sunday  Dinners  131 


Tomato  Soup 

Fried  Chicken  —  Cream  Gravy 

Baked  Potatoes  Corn  Fritters 

Cauliflower  Salad 

Peach  Cake  with  Cream 

Coffee 
4 _ ^ 

TOMATO  SOUP 

(For  recipe  see  Page  40.) 

FRIED  CHICKEN 

Dress,  clean  and  disjoint  two  chickens.  Rub  chicken  over  with 
a  half  lemon  cut  in  half  lengthwise,  sprinkle  with  salt,  pepper  and 
dredge  with  flour.  Saute  in  hot  Cottolene  until  richly  browned, 
turning  often.  Reduce  heat,  cover  and  let  cook  slowly  until  tender. 
It  may  be  necessary  to  add  a  little  moisture  (about  ]/i  cup  of  hot 
stock  or  water).  Remove  to  serving  platter  and  surround  with 
Corn  Fritters.     Pass  Cream  Gravy. 

CREAM  GRAVY 

34  cup  butter.  IJ^  cups  well-seasoned  chicken  stock. 

1  slice  onion.  }/2  cup  hot  cream. 

34  cup  flour.  3^  teaspoon  salt. 

3^  teaspoon  pepper. 

Process:  Cook  butter  in  a  sauce-pan  with  onion  until  onion 
is  delicately  browned.  Remove  onion,  add  flour  mixed  with  sea- 
sonings; stir  to  a  smooth  paste  and  brown  lightly.  Add  hot  stock 
gradually,  stirring  constantly.  Add  hot  cream  and  beat  until 
smooth  and  glossy.    The  color  of  this  sauce  is  that  of  Cafe  au  Lait. 


132  52  Sunday  Dinners  f^^l 


Fourth  Sunday 


CORN  FRITTERS 

2  cups  grated  corn.  3^  cup  melted  butter. 

34  cup  milk.  1  teaspoon  salt. 

13^  cup  flour.  3^  teaspoon  p>epper. 

2  teaspoons  sugar.  3  eggs  well  beaten. 

Process:  Mix  corn,  milk,  flour,  sugar  and  salt,  add  eggs.  Drop 
by  tablespoonfuls  on  a  hot  well-greased  griddle  and  cook  as  griddle 
cakes  until  browned  on  one  side;  then  turn  and  brown  the  other  side. 

CAULIFLOWER  SAIAD 

Marinate  a  prepared  cauliflower  (see  recipe  on  Page  95)  with 
French  Dressing,  to  which  add  one  tablespoon  finely  chopped 
chives.  Dispose  in  a  nest  of  peppergrass,  water  cress,  endive  or 
lettuce  heart  leaves.     Sprinkle  with  grated  Edam  cheese. 

PEACH  CAKE  WITH  SWEETENED  CREAM 

2  cups  flour.  %  cup  rich  milk. 
4  teaspoons  baking  powder.        5  peaches. 

]/2  teaspoon  salt.  Sultana  raisins. 

3  tablespoons  Cottolene.  Mace  and  sugar. 

Process:  Mix  and  sift  the  first  three  ingredients.  Rub  in 
Cottolene  with  tips  of  fingers,  add  milk,  mixing  it  in  with  a  knife. 
This  dough  must  be  soft  enough  to  spread  in  a  shallow,  well-buttered 
pan  to  the  depth  of  one  inch.  (Add  more  milk  if  necessary.)  Pare 
ripe,  juicy  peaches;  cut  in  halves  lengthwise,  remove  stones  and 
press  halves  into  dough  (cut  side  up)  in  parallel  rows,  leaving  a  little 
space  between  rows.  Brush  peaches  over  with  melted  butter, 
sprinkle  with  raisins,  granulated  sugar  and  lightly  with  mace. 
Serve  hot  with  Hard  Sauce,  or  with  cream  sweetened  and  flavored 
with  nutmeg. 


/'"^'^"^ 


Ov^O^?^0^^ 


Oh!    You  who  have  been  a-fishing 
will  endorse  me  when  I  say^ 

That  it  always  is  the  biggest  fish 
you  catch  that  gets  away. 

— Eugene  Field, 


-\ 


134  5^  Sunday  Dinners  ""''"^''^ 


First  Sunday 


(menu 

Shrimp  Cocktails 

Potato  Soup  —  Croutons 

Boiled  Cod  —  Egg  Sauce 

Boiled  Potatoes  —  Scalloped  Tomatoes 

Pickled  Beets 

Steamed  Peach  Pudding  —  Vanilla  Sauce 

After— Dinner  Coffee 


SHRIMP  COCKTAILS 

Allow  one-fourth  cup  shrimps  broken  in  pieces  for  each  Cocktail. 
Season  with  two  tablespoons  each  tomato  catsup,  Sherry  wine,  one 
tablespoon  lemon  juice,  a  few  drops  Tobasco  Sauce,  one-fourth 
teaspoon  finely  chopped  chives  and  salt  to  taste.  Serve  thoroughly 
chilled  in  Cocktail  glasses. 

POTATO  roup 

4  cups  potatoes.  34  cup  butter. 

1  large  purple-top  turrip.  J^  cup  flour. 

3  cups  boiling  water.  2  teaspoons  salt. 

S}/2  cups  scalded  milk.  3^  teaspoon  pepper. 

1  onion  sliced.  3^  cup  hot  cream. 

Parsley. 

Process:  Wash,  pare  and  cut  potatoes  in  one-fourth  inch  slices. 
Wash,  pare  and  cut  turnip  the  same.  Cover  with  boiling  water  and 
cook  ten  minutes;  drain,  add  onion  and  three  cups  boiling  water. 
Cook  until  vegetables  are  tender;  drain  and  reserve  water.  Rub 
vegetables  through  strainer,  add  water,  add  milk.  Reheat  and  bind 
with  butter  and  flour  cooked  together.  Add  hot  cream  and  season- 
ings.    Turn  into  hot  tureen  and  sprinkle  with  finely  chopped  parsley. 


mrTsunday  5^  S ufiday   Dififiers  135 


BOILED  FRESH  COD 

Wash  and  wipe  a  four-pound  cut  of  fresh  cod.  Tie  it  loosely 
in  a  piece  of  cheese  cloth  just  large  enough  to  cover  fish.  Place  on  a 
trivet  in  a  kettle,  cover  with  boiling  water,  and  add  three  slices  onion, 
three  slices  carrot,  one  spray  parsley,  a  bit  of  bay  leaf,  three  cloves,  a 
tablespoon  salt  and  one-half  cup  vinegar.  Bring  quickly  to  the 
boiling  point,  then  reduce  heat  and  simmer  gently  from  twenty  to 
thirty  minutes.  Hard  boiling  breaks  up  the  flakes  of  fish  and 
toughens  the  fibre.  Drain  from  liquor,  place  fish  on  serving  platter, 
remove  the  skin  and  pour  a  few  spoonfuls  of  Egg  Sauce  over  the  fish 
and  the  remainder  around  it.  Sprinkle  finely  chopped  parsley  over 
all,  and  garnish  with  hard-cooked  eggs  cut  to  resemble  pond  lilies. 

EGG  SAUCE 

4  tablespoons  butter.  3^  teaspoon  salt. 

3  tablespoons  flour.  Y%  teaspoon  pepper. 

1  cup  boiling  water.  4  hard-cooked  eggs. 

}/2  cup  hot  cream.  Parsley  finely  chopped. 

Process:  Melt  one-half  the  butter  in  a  sauce-pan,  add  flour 
mixed  with  seasonings,  pour  on  slowly  hot  water,  stirring  constantly. 
Boil  five  minutes,  then  add  remaining  butter  in  small  bits.  Continue 
stirring.  Add  hot  cream  and  two  eggs  chopped  moderately.  Gar- 
nish with  remaining  eggs.  Pour  sauce  around  fish  and  sprinkle  with 
parsley. 

BOILED  POTATOES 

Wash,  scrub  and  pare  one  dozen  medium-sized  potatoes.  If  old, 
let  them  stand  in  cold  water  for  several  hours  before  paring,  to 
freshen  them.  Cover  with  cold  water,  heat  to  boiling  point,  cover 
and  boil  fifteen  minutes,  then  add  salt,  replace  cover  and  cook  until 
potatoes  are  soft  (about  fifteen  minutes  longer).  Drain  perfectly 
dry  and  shake  the  potatoes  in  a  current  of  cold  air.  Place  sauce-pan 
in  a  warm  place,  cover  with  a  crash  towel  until  ready  to  serve.  Serve 
as  soon  as  possible,  if  you  would  have  a  mealy  potato. 

SCALLOPED  TOMATOES 

Season  one  quart  of  canned  tomatoes  with  one  and  a  fourth 
teaspoons  salt,  one-eighth  teaspoon  pepper,  two  tablespoons  sugar. 


136 5^  Sunday  Dinners ^ttwa^ 

one-half  tablespoon  grated  onion  and  a  few  grains  cayenne.  Moisten 
one  and  one-half  cups  of  soft  bread  crumbs  with  one-half  cup  melted 
butter.  Butter  a  deep  baking  dish,  sprinkle  with  a  thick  layer  of 
crumbs.  Pour  in  tomato  mixture  and  cover  with  remaining  crumbs. 
Bake  in  the  oven  until  cooked  throughout  and  crumbs  are  browned, 

PICKLED  BEETS 

Prepare  beets  as  for  Buttered  Beets  (see  Page  143).  Cut  them  in 
slices  and  lay  them  in  a  stone  or  glass  jar.  Allow  one  slice  of  onion 
for  each  beet,  one  tablespoon  grated  horseradish,  eight  cloves  and 
vinegar  enough  to  cover.  Let  stand  twenty-four  hours  and  they 
will  be  ready  for  use.  Beets  thus  prepared  will  not  keep  longer  than  a 
week.   If  vinegar  is  too  strong,  dilute  with  one-fourth  part  cold  water. 

STEAMED  PEACH  PUDDING 

Fill  a  two-quart  mold  two-thirds  full  of  pared,  stoned  and 
sliced  peaches.  Butter  the  inside  edge  of  mold,  also  the  inside  of 
cover.  Cover  with  a  soft  dough  made  by  mixing  and  sifting  two 
cups  flour,  one-half  teaspoon  salt  and  four  teaspoons  baking  powder. 
Rub  one  tablespoon  Cottolene  into  flour  mixture  with  tips  of  fingers, 
add  suflScient  rich  milk  to  make  a  soft  dough.  Sprinkle  peaches 
with  one-half  cup  sugar,  one-fourth  teaspoon  salt  and  dot  over  with 
one  tablespoon  butter  cut  in  small  bits.  Spread  soft  dough  over  aU, 
cover  closely  and  steam  one  hour.     Serve  at  once  with 

VANILLA  SAUCE 

1  tablespoon  corn-starch.  2  cups  boiling  water. 

1  cup  sugar.  \]/2  teaspoons  vanilla. 

J^  teaspoon  salt.  2  tablespoons  butter. 

Process:  Mix  corn-starch,  sugar  and  salt,  add  water  slowly, 
stirring  constantly.  Boil  gently  eight  minutes,  remove  from  range, 
add  vanilla,  and  butter  in  small  bits;  stir  until  well  blended. 


fjl^isun^.y  52  Sunday  Dinners 137 

(menu 

Vegetable  Soup 

Fried  Chicken  —  Bechamel  Sauce 

Browned  Sweet  Potatoes  Stuffed  Tomatoes 

KoLE  Slaw 

Baked  Apples  Stuffed  with  Figs 

Coffee 


VEGETABLE  SOUP 

}/2  cup  carrot.  \}/2  quarts  beef  broth. 

}/2  cup  turnip.  3^  cup  butter. 

}/2  cup  celery.  J^  tablespoon  finely  chopped  parsley. 

2  cups  potato.  13^  teaspoons  salt. 

3^  cup  onion.  3^  teaspoon  pepper. 

Process:  Wash  and  scrape  carrot,  cut  in  tiny  cubes;  wash  and 
pare  turnip,  cut  same  as  carrot;  wash,  scrape  and  cut  celery  in  thin 
slices;  wash,  pare  and  cut  potatoes  in  one-fourth  inch  cubes;  peel 
and  cut  onion  in  thin  slices,  mix  vegetables,  except  potatoes,  and 
cook  ten  minutes  in  butter,  stirring  constantly.  Add  potatoes,  cover 
and  cook  three  or  four  minutes,  add  beef  broth  which  was  previously 
strained  and  all  fat  removed.  Cover  and  simmer  one  hour.  Put 
parsley,  salt  and  pepper  in  bottom  of  soup  tureen  and  turn  in  hot 
soup. 

FRIED  CHICKEN 

Separate  two  young  chickens  in  pieces  for  serving;  dip  in  milk, 
sprinkle  with  salt,  pepper  and  dredge  with  flour,  or  dip  in  crumbs, 
egg  and  crumbs  and  fry  in  deep  hot  Cottolene.  Cottolene  should 
not  be  too  hot  the  latter  half  of  cooking  chicken.  Drain  on  brown 
paper;  serve  on  hot  buttered  toast  with  Bechamel  Sauce.  Double 
the  recipe  for  Bechamel  Sauce  (see  Page  85.) 


138  5^  Sunday  Dinners  '^''''"' 


Second  Sunday 


BROWNED  SWEET  POTATOES 

Boil  sweet  potatoes,  remove  skins  and  cut  lengthwise  in  one-half 
inch  slices.  Cool.  Dip  each  slice  in  melted  butter,  sprinkle  with 
salt,  pepper  and  thickly  with  brown  sugar.  Lay  in  a  well-greased 
dripping  pan  and  brown  in  a  hot  oven.  Dispose  around  rim  of 
platter  containing  Fried  Chicken. 

STUFFED  TOMATOES 

Select  six  firm,  smooth  tomatoes.  Cut  a  thin  slice  from  the 
blossom  end.  Carefully  scoop  out  the  pulp  and  mix  it  with  an  equal 
quantity  of  cooked  corn,  rice  or  bread  crumbs.  Season  with  salt, 
pepper,  a  few  grains  cayenne,  three  tablespoons  melted  butter  and  a 
few  drops  of  onion  juice.  Refill  tomato  cups,  replace  the  tops,  place 
them  in  a  buttered  baking  dish  and  bake  thirty  minutes. 

KOLE  SLAW 

Shred  half  a  head  of  cabbage  very  fine.  Soak  in  cold,  acidulated 
water  to  cover  (add  one  tablespoon  vinegar  to  one  quart  water). 
Drain  and  mix  thoroughly  with  Cream  Dressing.  (See  Page  50.) 
Chill  and  serve  in  lemon  cups  arranged  in  nests  of  cress  or  parsley. 

BAKED  APPLES  STUFFED  WITH  FIGS 

Select  fine-flavored,  tart  apples,  wipe,  core  and  pare.  Fill 
cavities  with  washed  figs  cut  in  pieces.  Bake  until  tender  in  a  hot 
oven,  basting  with  hot  sugar  syrup.  Serve  cold  with  thick  cream 
sweetened,  and  flavored  with  nutmeg. 

SUGAR  SYRUP 

Cook  one  cup  sugar  and  one  and  one-half  cups  water  ten  min- 
utes. Add  two  thin  shavings  of  orange  rind  to  syrup  while 
cooking. 


^''''''  52  Sunday  Dinners  139 


Third  Sunday 


Qflflentt 


Tomato  Soup  —  Toasted  Wafers 

Pickles  Celery 

Braised  Beef  —  Brown  Gravy 

Baked  Potatoes  —  Fried  Egg  Plant 

Scalloped  Cabbage 

Romaine  —  French  Dressing 

Cheese  Fingers 

Peach  Duff  —  Foamy  Sauce 

Cafe  Noir 


TOMATO  SOUP 

(For  recipe  see  Page  40). 

BRAISED  BEEF 

Select  five  pounds  of  beef  from  the  round  or  rump.  Sprinkle 
with  salt,  pepper  and  dredge  with  flour.  Brown  richly  in  a  hot 
frying-pan  in  some  of  its  own  fat;  or  with  fat  salt  pork  tried  out, 
turning  often.  Place  meat  in  a  Dutch  oven  or  an  earthen  casserole 
on  three  thin  slices  of  salt  pork,  surround  with  two-thirds  cup  each 
of  fat  salt  pork  cut  in  small  cubes,  carrot,  orion  and  celery,  a  spray 
each  of  parsley,  thyme  and  marjoram.  Add  two  cups  Brown  Stock 
or  water,  the  half  of  a  small  bay  leaf,  two  small  red  pepper-pods,  or 
one-half  teaspoon  pepper-corns,  four  cloves.  Sprinkle  all  with  salt 
and  strew  top  of  meat  with  cubes  of  salt  pork.  Cover  closely  and 
cook  in  a  slow  oven  from  four  to  five  hours,  basting  occasionally. 
Remove  meat  and  strain  the  liquor.  Rinse  the  vessel  in  which  meat 
was  browned  with  stock  or  water,  reserve  the  liquor.  Prepare  a 
Brown  Sauce  with  this  liquor  following  recipe  for  Plain  Brown  Sauce 
(see  Page  82). 

Serve  in  a  sauce-boat,  or  turn  around  meat  after  placing  on  hot 
serving  platter.     A  cup  of  hot,  stewed  and  strained  tomatoes  may  be 


140  5^  Sunday  Dinners  ^'''^'' 


Third  Sunday 


added  to  the  sauce,  also  one  and  one-half  tablespoons  of  freshly 
grated  horseradish  root  and  one  tablespoon  of  Worcestershire  Sauce; 
all  of  which  improves  the  flavor. 

BAKED  POTATOES 

Wash  and  scrub  with  a  vegetable  brush  eight  uniform-sized 
potatoes.  Place  in  dripping  pan,  and  bake  in  hot  oven  forty-five 
minutes,  turning  when  half  done.  Take  up  each  potato  with  a  towel 
and  press  gently  to  crack  the  skins.  Put  a  half  teaspoon  butter  in 
each  potato  and  serve  at  once. 

FRIED  EGG  PLANT 

Pare  a  medium-sized  egg  plant,  cut  in  one-fourth  inch  slices  and 
soak  in  cold  salt  water  over  night.  Drain  and  cover  with  cold 
water  one  hour,  drain  again  and  dry  between  towels.  Sprinkle 
with  salt  and  pepper,  dip  in  batter  and  fry  in  deep,  hot  Cottolene. 

FRITTER  BATTER 

1  cup  bread  flour.  %  cup  milk. 

}/^  teaspoon  salt.  2  eggs  well  beaten. 

Few  grains  white  pepper.  2  teaspoons  olive  oil. 

Process:  Mix  and  sift  flour,  salt  and  pepper;  add  milk  slowly, 
stirring  until  batter  is  smooth;  add  olive  oil  and  well  beaten  eggs. 

SCALLOPED  CABBAGE 

Cut  one-half  large  head  or  one  small  head  boiled  cabbage,  in 
pieces.  Cover  with  one  cup  White  Sauce,  sprinkle  with  one-third 
cup  grated  cheese,  two  tablespoons  finely  chopped  pimentos;  season 
with  salt,  pepper,  mix  well.  Turn  into  a  well-greased  baking  dish 
and  cover  with  buttered  crumbs;  place  on  grate  in  oven  and  bake 
until  heated  throughout  and  crumbs  are  browned. 

ROMAINE  WITH  FRENCH  DRESSING 

Remove  the  wilted  leaves  from  two  heads  of  romaine,  trim  ofiF 
the  stalk  and  cut  the  heads  in  halves  lengthwise  (if  heads  are  large. 


ociohcr  ^2  Sunday  Dinners  I4i 


Third  Sunday 


they  may  be  cut  in  quarters) ;  lay  in  cold  water,  cut  side  down,  until 
crisp.  Drain  well,  dispose  on  salad  plates  and  pour  over  French 
Dressing.     Serve  two  Cheese  Fingers  with  each  portion  of  Salad. 

CHEESE  FINGERS 

Mix  one  Cream  Cheese  with  an  equal  quantity  of  finely  chopped 
English  walnut  meats;  season  with  salt,  black  pepper  and  a  few 
grains  cayenne.  Moisten  with  Cream  Salad  Dressing.  Spread 
between  thin  slices  of  white  bread  and  cut  in  strips  the  width  of 
fingers. 

PEACH  DUFF 

1  quart  thinly  sliced  peaches.     2  cups  flour. 

2  cups  sugar.  4  teaspoons  baking  powder. 
1  tablespoon  Cottolene.  1  teaspoon  salt. 

%  cup  milk. 

Process:  Mix  and  sift  flour,  baking  powder  and  salt;  rub  in 
Cottolene  with  tips  of  fingers,  add  milk  gradually,  mixing  ingredients 
with  a  knife.  Turn  on  a  slightly  floured  board,  knead  slightly,  jmt 
and  roll  to  fit  top  of  pudding  dish.  Butter  bottom  and  sides  of 
dish,  put  in  peaches  and  sugar  in  layers.  Cover  with  dough;  press 
edges  over  edge  of  dish  and  steam  one  hour.  Serve  in  dish  in  which 
it  was  steamed.     Serve  with 

FOAMY  SAUCE 

}/2  cup  butter.  2  tablespoons  sherry  wine. 

1  cup  powdered  sugar.  Whites  2  eggs^ 

Yolk  1  egg.  Nutmeg. 

Process:  Cream  butter;  add  sugar  gradually,  stirring  constantly, 
yolk  of  egg  and  sherry;  continue  stirring.  Cook  over  hot  water 
until  mixture  thinly  coats  wooden  spoon.  Remove  from  range  and 
pour  over  stiffly  beaten  whites  of  eggs.  Turn  in  serving  pitcher  and 
sprinkle  with  nutmeg. 


142 52  Sunday  Dinners  °^Hs.niay 

(menu 

Walnut  and  Olive  Canape 

Clam  and  Tomato  Consomme 

Browned  Crackers 

Sweet  Gherkins  Piccalilli 

Veal  Pot  Pie  with  Baked  Dumplings 

Buttered  Beets  Baked  Squash 

Stuffed  Tomato  Salad 

Mock  Cherry  Pie  Cheese 

Coffee  Cider 


NUT  AND  OLIVE  CANAPS 

Cut  stale  white  bread  in  crescents.  Fry  a  delicate  brown  in 
deep  hot  Cottolene.  Drain  on  brown  paper.  Mix  equal  parts  of 
finely  chopped  olives  and  English  walnuts,  season  with  a  few  grains 
cayenne  and  moisten  with  Mayonnaise  or  Boiled  Salad  Dressing  to 
the  consistency  to  spread.  Spread  fried  bread  with  mixture  and 
garnish  with  very  thin  strips  of  pimentos ;  set  pimolas  in  center  of 
each  canape. 

CLAM  AND  TOMATO  CONSOMMS 

To  four  cups  of  Consomme  add  two  cups  each  clam  water  and 
tomato  pulp.  Clear,  and  add  soft  part  of  clams.  Heat  to  boiling 
point  and  serve  in  Bouillon  cups. 

TO  PREPARE  CLAMS 

Wash  and  scrub  (in  several  waters)  with  a  stiff  vegetable  brush 
two  quarts  of  clams.  Place  in  an  agate  stew  pan,  add  one-half 
cup  cold  water,  cover  and  let  simmer  until  shells  open.  Remove 
clams  from  shells  and  strain  liquor  through  a  napkin.  Use  only  the 
soft  parts  of  clams. 


October 
Fourth  Sunday 


52  Sunday  Dinners  143 


BROWNED  CRACKERS 

Spread  one  dozen  Sal  tines  with  butter;  sprinkle  with  a  few 
grains  cayenne.     Brown  delicately  in  a  hot  oven;  serve  at  once. 

PICCALILLI 

3  quarts  green  tomatoes.  1  cup  salt. 

2  heads  celery.  V/i  quarts  cider  vinegar. 

4  mild  red  peppers.  2  pounds  brown  sugar. 

2  mild  green  peppers.  34  cup  white  mustard  seed. 

2  large  white  onions.  1  teaspoon  mustard. 

2  large  ripe  cucumbers.  IJ^^  teaspoons  black  pepper. 

Process:  Chop  the  vegetables,  sprinkle  with  salt  and  let  stand 
over  night.  In  the  morning  drain  and  press  in  a  coarse  crash  towel 
to  remove  all  the  acrid  juice  possible.  Add  vinegar,  sugar  and  spices 
and  simmer  until  vegetables  are  tender  and  clear.  Sterilize  fruit 
jars  and  fill  to  overflowing.     Seal  and  store. 

VEAL  POT  PIE  WITH  BAKED  DUMPLINGS 

Cut  two  pounds  of  veal  from  the  leg  in  one-inch  cubes.  Add  a 
fourth-inch  thick  slice  of  salt  pork,  cut  in  very  small  cubes.  Cover 
with  boiling  water.  Add  one  small  carrot  sliced,  one  stalk  celery 
broken  in  pieces,  and  two  slices  onion.  When  half  done  add  one- 
half  tablespoon  salt.  Cook  until  meat  is  tender.  Remove  the  meat 
and  strain  the  broth;  thicken  broth  with  flour  diluted  with  cold 
water.  Put  meat  into  a  baking  dish  and  pour  over  enough  of  the 
thickened  broth  to  barely  cover  the  meat.  Sprinkle  with  salt  and 
pepper.  Make  a  soft  dough  by  mixing  and  sifting  one  and  one-half 
cups  pastry  flour,  one-half  teaspoon  salt,  two  and  one-half  teaspoons 
baking  powder;  rub  in  three  tablespoons  Cottolene  with  tips  of 
fingers,  then  add  milk  enough  to  make  a  soft  dough  and  drop  by 
tablespoonf uls  upon  meat  —  (dumplings  should  set  upon  the  meat 
and  not  sink  into  gravy)  close  together  to  cover  the  surface.  Bake 
thirty  minutes  in  a  hot  oven.  Serve  remaining  gravy  in  a  sauce- 
boat. 

BUTTERED  BEETS 

Wash  and  scrub  beets  with  a  vegetable  brush,  being  careful  not 
to  break  the  skin.     Cook  in  boiling  water  to  cover  (about  an  hour 


144  52  Sunday  Dinners  '''''''' 


Fourth  Sunday 


for  small  young  beets, and  old  beets  until  tender).  Drain  and  rub 
off  the  skins  at  once;  slice,  sprinkle  with  salt  and  pepper  and  dot  over 
with  bits  of  butter.     Serve  hot. 

BAKED  SQUASH 

Cut  Hubbard  squash  in  pieces  for  serving.  Remove  seeds  and 
stringy  portion.  Put  one-half  teaspoon  molasses  in  each  portion 
and  sprinkle  with  salt  and  pepj>er.  Bake  in  a  hot  oven  until  tender. 
Put  a  piece  of  butter  on  each  portion  and  serve  in  the  shell. 

STUFFED  TOMATO  SALAD 

Select  six  smooth,  ripe  tomatoes.  Scald  quickly  and  remove 
skins.  Cut  a  slice  from  stem  ends,  scoop  out  pulp  and  chill  tomato 
cups.  Drain  the  pulp  and  add  an  equal  quantity  of  crisp  celery  cut 
in  small  pieces,  cucumber  cut  in  small  dice,  and  shrimp  broken  in  four 
pieces.  Moisten  with  Mayonnaise  Dressing.  Refill  tomato  cups, 
put  a  rose  of  Mayonnaise  on  top  of  each,  using  pastry  bag  and  rose 
tube.     Serve  in  lettuce  heart  leaves. 

MOCK  CHERRY  PIE 

Mix  one  and  one-half  cups  cranberries  chopped  moderately, 
three-fourths  cup  seeded  and  shredded  raisins,  one  cup  sugar,  one 
tablespoon  flour  and  a  sprinkle  of  salt.  Pile  this  mixture  in  a  pie 
pan  lined  with  Plain  Paste.  Dot  over  with  one  tablespoon  butter. 
Add  two  tablespoons  orange  juice.  Cover  with  Rich  Paste  and 
bake  as  other  pies. 


oye//^/j&/' 


^. 


An  odor  rich  comes  stealings 
From  out  the  oven  bright^ 
That  sets  my  pulse  a-reeling, 
And  gives  my  heart  delight. 


146 52  Sunday  Dinners  ^-""X 

Qfftenu 

Oysters  on  the  Half  Shell 

Consomme  Duchess  —  Imperial  Sticks 

Cucumber  Pickles  Celery 

Rolled  Rib  Roast  of  Beef  —  Brown  Gravy 

Franconia  Potatoes  Baked  Tomatoes 

Spiced  Crab  Apples 

EscAROLLE  Salad 

Graham  Plum  Pudding  with  Brown  Sugar  Sauce 

v^HEESE 

Coffee 


CONSOMME  DUCHESS 

(For  recipe  see  Page  15.) 

ROLLED  RIB  ROAST  OF  BEEF 

Have  the  ribs  removed,  meat  rolled  and  skewered  in  shape,  from 
a  five-pound  rib  roast  of  beef,  at  the  market,  (have  ribs  and  trim- 
mings sent  with  roast).  Wipe  meat,  sprinkle  with  salt,  pepper, 
dredge  with  flour  and  arrange  on  rack  in  dripping  pan.  Place  in  a 
hot  oven  and,  when  slightly  brown,  reduce  heat  and  baste  every  ten 
minutes  for  the  first  half  hour  with  fat  in  pan,  afterwards  every 
fifteen  minutes  during  cooking.  (If  cooked  rare  it  will  require  one 
hour  and  fifteen  minutes.) 

BROWN  GRAVY 

Drain  and  strain  fat  in  the  pan  —  return  three  tablespoons  to 
dripping  pan,  add  four  and  one-half  tablespoons  flour  and  brown 
richly  (do  not  burn  flour),  add  slowly  one  and  one-half  cups  of  Brown 
Stock  or  boiling  water,  stirring  constantly.  Season  with  salt,  pepper, 
and  one-half  teaspoon  Kitchen  Bouquet. 


November  ^^  Sunduy  DtTiners  147 


First  Sunday 


FRANCONIA  POTATOES 

Wash  and  pare  six  medium-sized  potatoes;  parboil  five  minutes. 
Drain  dry.  Place  on  grate  around  roast  beef.  Baste  with  fat  in 
pan  when  basting  roast  Bake  from  thirty  to  thirty-five  minutes,  turn- 
ing often  or  when  basting  roast.  Sprinkle  with  salt  and  serve  sur- 
rounding rolled  roast,  alternating  with  Stuffed  Tomatoes. 

BAKED  TOMATOES 

Select  six  smooth,  firm,  ripe  tomatoes.  Wash,  wipe  and  cut  a 
slice  from  the  stem  end;  scoop  out  the  seeds  and  soft  pulp.  Mix 
with  the  pulp  an  equal  amount  of  corn  cut  from  the  cob,  one  table- 
spoon finely  chopped  green  pepper,  half  tablespoon  finely  chopped 
onion.  Season  with  salt  and  pepper,  add  one  and  one-half  table- 
spoons melted  butter  and  a  teaspoon  salt.  Mix  well  and  refill  to- 
mato cups;  sprinkle  tops  with  buttered  crumbs.  Place  tomatoes  in  a 
granite  dripping  pan  and  bake  until  tomatoes  are  soft  and  crumbs 
are  brown.     Remove  to  serving  dish  with  a  broad  knife  and  serve. 

SPICED  CRAB  APPLES 

Pick  over,  wash  and  drain  firm  crab  apples,  do  not  remove  the 
stems.  (Apples  must  not  be  too  ripe).  For  eight  pounds  of  fruit 
allow  four  pounds  of  sugar,  one  quart  vinegar,  one-fourth  cup  whole 
cloves,  one-fourth  cup  stick  cinnamon  broken  in  pieces.  Boil  sugar, 
vinegar  and  spices  ten  minutes.  Strain  and  tie  spices  loosely  in  a 
piece  of  cheese  cloth.  Put  fruit  in  strained  liquor,  also  bag  of  spices, 
and  cook  slowly  until  fruit  can  be  easily  pierced  with  a  small  wooden 
skewer  (tooth-pick).  Remove  fruit  and  fill  a  sterilized  stone  jar. 
Simmer  liquor  slowly  until  reduced  to  half  the  original  quantity; 
pour  over  fruit.     Lay  bag  of  spices  on  top;  seal  and  jtore. 

ESCAROLLE  SALAD 

Marinate  the  bleached  leaves  of  two  heads  of  escarolle  with 
French  Dressing.  Chill  one  hour  before  serving  that  it  may  be  crisp. 
Sprinkle  thickly  with  finely  chopped  chives  and  a  sweet,  red,  bell 
pepper  chopped  very  fine  or  cut  in  fine  thread-like  rings. 


148 


52  Sunday  Dinners 


November 
First  Sunday 


GRAHAM  PLUM  PUDDING 


Ij^  cups  Graham  flour. 
1  cup  N.  O.  molasses. 
}/2  cup  milk. 
1  cup  seeded  raisins. 
1  teaspoon  cinnamon. 


3^  teaspoon  cloves. 

2  eggs  well  beaten. 

}/2  teaspoon  soda. 

}/2  teaspoon  salt. 

2  tablespoons  Cottolene. 


Process:  Sift  flour,  spices,  salt  and  soda;  add  raisins,  molasses, 

milk  and  eggs,  beat  thoroughly,  then  add  melted  Cottolene.     Turn 

into  well-greased  brown  bread  molds  and  steam  four  hours.     Serve 

with 

BROWN  SUGAR  SAUCE 

5  tablespoons  butter.  V2  tablespoon  vanilla. 

1  cup  soft  brown  sugar.  J^  cup  thick  cream. 

Process:  Roll  sugar,  sift  and  add  gradually  to  cream,  stirring 
constantly.  Cream  butter  and  add  first  mixture  slowly,  continue 
stirring.     Add  vanilla  and  beat  thoroughly  with  a  whip. 


Sr;?.....  52  Sunday  Dinners 149 

QVlenu 

Consomme  —  Bread  Sticks 

Celery  Hearts  Mustard  Pickles 

Roast  Venison        '  Wine  Sauce 

Mashed  Sweet  Potatoes  Creamed  Celery 

Spiced  Peaches 

Pepper  and  Gra^e  Fruit  Salad 

Mayonnaise  Dressing  ' 

Nut  Bread  Sandwiches 

Frozen  Rice  Pudding      ^ 

Coiv^poTE  Pineapple 

Stuffed  Dates  Salted  Nuts 

Cafe  Noir 


CONSOMME 

4  lbs.  thickest  part  of  hind  3  tablespoons  butter. 

beef  shin.  '  1  tablespoon  salt. 

1  lb.  marrow-bone.  1  teaspoon  peppercorns. 

3  lbs.  knuckle  of  veal.  }^  dozen  cloves. 

4  cups  chicken  stock.  1  small  bay  leaf. 

Carrot  1    ,  ,  i.       ..  •        ^  sprays  parsley. 

^  I  yi.  cup  each,  cut  m      „  Tu 

Celery    r       i  3  sprays  thyme. 

Turnip  *  2  sprays  marjoram 

1  medium-sized  onion  sliced.       4  quarts  cold  water. 

Process:  Wipe  the  meat  and  bone  with  a  piece  of  cheese-cloth 
wrung  from  cold  water.  Remove  the  meat  from  beef  shin  and  cut 
it  in  one-inch  cubes.  Remove  the  marrow  from  bone  and  brown 
one-half  the  meat  in  the  marrow,  stirring  constantly.  Put  remain- 
ing half  in  stock  pot  with  cold  water,  add  veal  cut  in  small  cubes, 
browned  beef  and  bones.  Let  stand  thirty-five  minutes.  Bring 
slowly  to  boiUng  point,  skim  and  let  simmer  —  closely  covered  —  for 


150 52  Sunday  Dinners  S'l^n^.. 

three  hours.  Add  chicken  stock  and  continue  simmering  for  two 
hours.  Melt  butter  in  frying  pan,  add  the  vegetables  and  cook 
five  minutes,  stirring  constantly;  then  add  to  soup  with  remaining 
ingredients.  Cook  one  and  one-half  hours.  Strain,  cool,  remove  fat 
and  clear. 

BREAD  STICKS 

1  cup  scalded  milk  or  water.  1  yeast  cake  dissolved  in 

]/i  cup  Cottolene.  34  cup  lukewarm  water. 

1  teaspoon  salt.  White  1  egg  well  beaten. 

1  tablespoon  sugar.  3^  to  4  cups  of  flour. 

Process:  Put  butter,  salt  and  sugar  in  mixing  bowl.  Add  milk. 
When  lukewarm  add  dissolved  yeast  cake,  white  of  egg,  and  flour, 
reserving  one-half  cup.  Knead  until  smooth  and  elastic;  cover  and 
set  to  rise  until  hght,  then  shape  first  in  small  balls,  then  roll  in  the 
board  (without  flour)  with  the  hands  until  about  seven  inches  in 
length,  using  care  that  they  are  of  a  uniform  size,  rounding  the  ends. 
They  should  be  about  the  size  of  a  lead  pencil.  Cover  and  let  rise. 
Just  before  putting  them  in  the  oven,  brush  them  over  lightly  with 
melted  butter  and  sprinkle  them  with  salt.  Bake  in  a  slow  oven, 
browning  them  delicately. 

ROAST  VENISON 

Wipe  meat  with  a  piece  of  cheese-cloth  wrung  from  cold  water, 
spread  meat  generously  with  soft  Cottolene  and  sprinkle  with  salt 
and  pepper.  Place  on  rack  in  dripping  pan,  and  dredge  meat  and 
bottom  of  pan  with  flour.  Add  three  slices  of  onion,  six  slices  of 
carrot,  three  stalks  of  celery  cut  in  inch  pieces.  Bake  one  hour  in  a 
hot  oven,  basting  every  ten  minutes  for  the  first  half-hour,  after- 
wards occasionally.  Serve  with  the  following  Wine  Sauce.  (Mut- 
ton may  be  prepared  in  same  manner). 

WINE  SAUCE 

Put  four  tablespoons  butter  in  a  sauce-pan,  brown  richly;  add 
five  tablespoons  flour  and  continue  browning,  stirring  constantly. 
Pour  on  slowly  one  and  one-half  cups  Brown  Stock.  Heat  to  boiling 
point  and  add  one-third  cup  Madeira  Wine  and  one-third  cup  cur- 


SS  w..  52  Sunday  Dinners isi 

rant  jelly  previously  whipped.     When  jelly  is  well  blended  with 
sauce,  strain  and  serve  piping  hot. 

MASHED  SWEET  POTATOES 

Wash,  pare  thinly  sweet  potatoes,  cover  with  boiling  salted  water 
and  cook  until  soft.  Press  them  through  potato  ricer.  There 
should  be  two  cups.  Add  four  tablespoons  butter,  salt  if  necessary, 
and  two  tablespoons  hot  cream  or  milk.  Beat  with  a  slotted  spoon 
until  very  light.     Press  again  through  potato  ricer  into  hot  dish. 

CREAMED  CELERY 

Wash,  scrape  and  cut  celery  in  one-half  inch  pieces;  there  should 
be  two  cups.  Cover  with  boiling  salted  water  and  cook  until  tender. 
Drain  and  reheat  in  one  and  one-fourth  cups  of 

CREAM  SAUCE 

2  tablespoons  Cottolene.  J^  teaspoon  pepper. 

23^  tablespoons  flour.  IJ^  cups  hot  milk  or 

3^  teaspoon  salt.  thin  cream. 

Process  :  Melt  Cottolene  in  a  sauce  pan,  add  flour,  salt  and  pep- 
per, stir  to  a  smooth  paste  and  pour  on  slowly  hot  milk  or  cream, 
stirring  constantly.     Beat  with  a  wire  whip  until  smooth  and  glossy. 

PEPPER  AND  FRUIT  SALAD 

Select  the  desired  number  of  uniform-sized  peppers,  having  half 
red  and  half  green.  Cut  a  slice  from  the  stem  ends,  remove  the  seeds 
and  veins;  arrange  them  on  beds  of  water  cress,  pepper  grass,  chicory 
or  lettuce.  Fill  peppers  with  the  pulp  of  grapefruit  cut  in  large 
cubes,  Malaga  grapes  skinned,  seeded  and  cut  in  halves  lengthwise, 
and  butter  nut  meats  broken  in  pieces,  allowing  twice  the  quantity 
of  grapefruit  as  grapes  and  one  cup  of  nut  meats.  Moisten  with 
Mayonnaise  Dressing.  Fill  peppers.  Place  a  rosette  of  Mayon- 
naise on  top  of  each  pepper,  using  pastry  bag  and  rose  tube.  Sprinkle 
the  green  peppers  with  finely  chopped  green  peppers,  and  the  red 
peppers  with  chopped  red  peppers.  Garnish  top  of  each  with  the 
half  of  a  butternut  meat. 


152  52  Sunday  Dinners  fZTsun,ay 


NUT  BREAD  SANDWICHES 

1  cup  scalded  milk.  1  yeast  cake  dissolved  in 

1  tablespoon  Cottolene.  3^  cup  lukewarm  water. 
13^  teaspoons  salt.  1  cup  white  flour. 

2  tablespoons  sugar  or  molasses.  Entire  wheat  flour. 

1  cup  pecan  meats  broken  in  pieces. 

Process:  Put  Cottolene,  salt  and  sugar  (or  molasses)  in  a  large 
mixing  bowl  and  pour  on  scalded  milk;  when  lukewarm  add  dis- 
solved yeast  cake,  white  flour,  two  cups  entire  wheat  flour  and 
nut  meats.  Mix  well  and  turn  on  a  well-floured  board.  Add  more 
flour  and  knead  until  dough  is  smooth  and  elastic.  Return  to  bowl, 
cover  with  a  cloth;  set  to  rise  in  a  warm  place.  When  more  than 
double  its  bulk,  turn  on  slightly  floured  board,  knead  and  shape  in  a 
loaf.  Place  in  a  well-greased,  brick-shaped  pan  (pan  should  be 
half  full).  Cover,  let  rise  again  to  top  of  pan  and  bake  in  a  moderate 
oven  fifty  minutes  to  one  hour.  When  twenty-four  hours  old,  cut 
in  thin  slices,  remove  crusts,  spread  one-half  the  slices  generously 
with  cream  cheese,  cover  with  remaining  slices  and  cut  in  triangles. 

FROZEN  RICE  PUDDING  WITH  COMPOTE  OF 
PINEAPPLE 

3^  cup  rice  well  washed.  Yolks  3  eggs. 

1  cup  cold  water.  %  cup  sugar. 

\}/2  cups  milk.  2  cups  whipping  cream. 

]/i  teaspoon  salt. 

Process  :  Add  cold  water  to  rice  and  cook  in  double  boiler  thirty 
minutes.  Drain,  return  to  double  boiler,  add  milk  and  cook  until 
rice  is  tender,  then  rub  through  puree  strainer.  Beat  egg  yolks  very 
light,  add  sugar  and  salt,  then  pour  slowly  on  hot  rice.  Cook  until 
mixture  thickens,  cool  and  half  freeze.  Then  fold  in  the  cream, 
whipped  until  stiff.  Fill  a  round  mould,  pack  in  salt  and  ice,  let 
stand  two  or  three  hours.  Drain  slices  of  canned  pineapple;  add 
one-half  cup  sugar  to  liquor  and  two  shavings  orange  peel.  Place 
on  range  and  reduce  slowly  to  a  thick  syrup.  Cut  slices  of  pine- 
apples in  half  crosswise,  lay  them  in  syrup  for  two  hours.  Unmould 
pudding  and  garnish  with  the  pineapple,  placing  cut  side  down. 


November  ^^  SuTiday  DtTiners  153 


Third  Sunday 


EDITOR'S  NOTE: 

This  menu  would  also  prove  very  acceptable  for  a  Thanksgiving  Day  Dinner. 


(Wlentt 


Oyster  Soup 

Crisp  Oyster  Crackers 

Celery  Pepper  Mangoes 

Roast  Turkey 

Bread  Stuffing  Giblet  Sauce 

Cranberry  Jelly 

Mashed  Potatoes  —  Baked  Hubbard  Squash 

Sweet  Corn,  New  England  Style  Creamed  Onions 

Spiced  Pears        Hot  Slaw 

Thanksgiving  Pudding  Drawn  Butter  Sauce 

Pumpkin  Pie  Apple  Pie 

Fruits  —  Nuts  —  Raisins  —  Stuffed  Dates 

Water  Biscuit  —  Cheese 

Cafe  Noir 


OYSTER  SOUP 

(For  recipe  see  Page  162.) 

ROAST  TURKEY 

Select  a  plump,  ten-pound  young  turkey;  dress,  clean,  stuff  and 
truss  in  shape;  place  it  on  thin  slices  of  fat  pork  laid  in  the  bottom 
of  dripping  pan;  rub  the  entire  surface  with  salt,  sprinkle  with  pepper 
and  dredge  with  flour.  Place  in  a  hot  oven  and  brown  delicately. 
Turn  and  brown  back  of  turkey;  then  turn  breast  side  up;  continue 
browning  and  basting  every  ten  minutes  until  bird  is  evenly  and 
richly  browned.  Add  two  cups  water  to  fat  in  pan;  continue  basting 
every  fifteen  minutes  until  bird  is  tender,  which  may  be  determined 
by  piercing  leg  with  small  wooden  skewer.  It  will  require  from  three 
to  three  and  one-half  hours,  depending  upon  the  age  of  the  bird.  If 
the  turkey  is  browning  too  rapidly,  cover  with  a  piece  of  heavy  paper 


154  5^  Sunday  Dinners  '^"^"'^'' 


Third  Sunday 


well-buttered,  placed  over  turkey  buttered  side  down.     Remove  the 
skewer  and  strings  before  placing  it  on  serving  platter. 

GIBLET  SAUCE 

Drain  the  liquid  from  the  pan  in  which  the  turkey  was  roasted. 
Take  six  tablespoons  of  the  fat,  strain  the  latter  through  a  fine 
sieve.  Return  the  strained  fat  to  the  dripping  pan  and  place  on  the 
range.  Add  seven  tablespoons  of  flour,  stir  to  a  smooth  paste  and 
brown  richly,  being  careful  not  to  burn  the  mixture.  Then  pour  on 
slowly  while  stirring  constantly,  three  cups  of  stock  (in  which  the 
neck,  pinions  and  giblets  were  cooked).  Bring  it  to  the  boiling  point, 
and  season  to  taste.  Chop  the  giblets  very  fine,  first  removing  the 
tough  parts  of  the  gizzard;  then  reheat  them  in  sauce,  and  serve. 

GRANDMA'S  BREAD  STUFFING 

Remove  the  crust  from  two  small  baker's  loaves;  slice  and  pick 
in  small  bits;  season  with  one-half  teaspoon  pepper,  two  and  one- 
half  teaspoons  salt,  one-half  teaspoon  powdered  sage,  and  one  medi- 
um-sized onion  finely  chopped;  mix  well,  using  two  forks;  melt 
two-thirds  cup  of  butter  in  three-fourths  cup  boiling  water;  add  to 
first  mixture;  toss  lightly  with  forks;  add  two  eggs  slightly  beaten, 
mix  well,  and  fill  well  the  body  and  breast  of  turkey.  If  bread  is 
very  stale,  more  moisture  may  be  added.  If  a  crumbly  stuffing  is 
desired,  omit  eggs. 

CRANBERRY  JELLY 

Pick  over  and  wash  one  quart  cranberries.  Seed  two-thirds 
cup  raisins;  add  to  cranberries;  add  one  cup  boiling  water  and  boil 
twenty  minutes.  Rub  through  a  sieve,  and  add  to  pulp  two  cups 
sugar  and  two-thirds  cups  scalded  seeded  raisins;  cook  five  minutes, 
stirring  constantly.  Turn  into  a  mold  previously  wet  with  cold 
water.     Chill  and  serve. 

SWEET  CORN  NEW  ENGLAND  STYLE 

Chop  one  can  of  corn  or  two  cups  of  green  corn  fine.  Add  three 
eggs  slightly  beaten,  one-half  tablespoon  sugar,  one  teaspoon  salt, 
one-eighth  teaspoon  pepper,  one  tablespoon  melted  butter  and  two 
cups  scalded  milk.     Turn  into  a  buttered  baking  dish  or  into  in- 


November 
Third  Sunday 


52  Sunday  Dinners  155 


dividual  ramekins,  and  bake  in  a  slow  oven  until  solid  or  custard- 
like.    Serve  in  baking  dish. 

CREAMED  ONIONS 

Remove  the  skins  from  one  dozen  medium-sized  onions,  under 
water  —  to  prevent  the  odor  from  penetrating  the  fingers — or  grease 
the  fingers  before  beginning  to  peel  them.  Drain,  place  them  in  a 
sauce-pan,  and  cover  with  cold  water;  bring  quickly  to  the  boiling- 
point  and  boil  five  minutes.  Drain  and  cover  with  boiling  salted 
water;  let  cook  uncovered  until  tender  (about  one  hour),  but  not 
broken.     Prepare  a  thin  cream  sauce  made  as  follows: 

CREAM  SAUCE 

Melt  three  tablespoons  butter  in  a  sauce-pan;  add  three  table- 
spoons flour;  stir  to  a  smooth  paste.  Add  one  and  one-half  cups 
hot  thin  cream  or  milk;  season  with  salt  and  pepper.  Reheat  onions 
in  sauce;  turn  in  hot  serving-dish,  and  sprinkle  with  one-half  tea- 
spoon finely  chopped  parsley. 

HOT  SLAW 

Shave  one-half  head  white  cabbage  as  fine  as  possible,  using  a 
sharp  knife.  Serve  with  a  dressing  made  of  yolks  of  two  eggs 
slightly  beaten;  add  one-fourth  cup  each  of  hot  water  and  hot  vinegar, 
slowly  beating  constantly,  four  tablespoons  butter,  a  few  drops  onion 
juice,  one-half  teaspoon  salt,  and  sift  in  one-half  teaspoon  ground 
mustard  and  one-eighth  teaspoon  pepper.  Stir  this  mixture  over 
hot  water  until  it  thickens  to  the  consistency  of  cream;  add  to  cab- 
bage; mix  well;  place  on  range,  stirring  constantly  until  mixture  is 
heated  throughout.     Two  tablespoons  of  sugar  may  be  added. 

THANKSGIVING  PUDDING 

3^2  cup  Cottolene  creamed.    34  teaspoon  cloves. 

1  cup  molasses.  }/2  teaspoon  allspice. 

1  cup  buttermilk.  3^  teaspoon  nutmeg. 

3  cups  flour.  13^  cups  seeded  and  shredded  raisins. 

1  teaspoon  soda.  M  cup  currants. 

13^  teaspoons  salt.  3  tablespoons    flour    for    dredging 

1  teaspoon  cinnamon.  fruit. 


156  52  Sunday  Dinners  ""'"'" 


Third  Sunday 


Process:  Cream  Cottolene.  Add  molasses  and  milk.  Sift 
flour,  soda,  salt  and  spices  together;  add  gradually  to  first  mixture; 
beat  thoroughly.  Mix  raisins  and  currants;  dredge  them  with  flour 
and  add  to  batter;  mix  well.  Turn  into  a  well-buttered  tube  mold; 
fill  two-thirds  full;  place  on  buttered  cover;  set  on  trivet;  surround 
with  boiling  water  and  steam  three  hours.     Serve  with 

DRAWN  BUTTER  SAUCE 

J^  cup  butter.  }/^  teaspoon  salt. 

3  tablespoons  flour.  J/^  cup  sugar. 

IJ^  cups  boiling  water.  34  cup  brandy. 

3^8  teaspoon  nutmeg. 

Process:  Divide  the  butter  into  two  equal  parts.  Melt  one 
part  in  a  sauce-pan;  add  flour,  and  stir  to  a  smooth  paste;  add  boiling 
water  slowly,  stirring  constantly;  let  come  to  boiling  point.  Re- 
move to  side  of  range,  and  add  remaining  butter  in  small  bits;  con- 
tinue beating.  Then  add  salt,  sugar,  brandy  and  nutmeg.  Beat 
again,  and  serve  very  hot. 

PUMPKIN  PIE 

IJ^  cups  steamed  and  strained  pumpkin.  Grated  rind  3^  lemon. 

2  tablespoons  flour.  3^  teaspoon  ginger. 

1  cup  soft  brown  sugar.  3^  teaspoon  salt. 

1  tablespoon  rose  water.  34  teaspoon    cinnamon. 

1  tablespoon  brandy.  2  eggs  slightly  beaten. 

Juice  1  lemon.  Ij^  cups  milk. 

Process:  Mix  ingredients  in  the  order  given.  Turn  in  pie-pan 
lined  with  pastry.  Bake  in  a  hot  oven  for  the  first  five  minutes  to 
set  pastry;  then  reduce  heat  and  bake  slowly  twenty-five  minutes. 


^m»»...  52  Sunday  Dinners 1S7 

(menu 

Cream  of  Onion  Soup 

Celery  Mixed  Pickles 

Stewed  Chicken  —  Tea  Biscuit 

Mashed  Potatoes 

Spiced  Watermelon  Rind 

November  Salad 

Squash  Pie  —  Whipped  Cream 

Coffee  Sweet  Cider 


CREAM  OF  ONION  SOUP 

6  medium-sized  onions  sliced.  3  tablespoons  butter. 

1  quart  cold  water.  4  tablespoons  flour. 

1  green  pepper  chopped.  1  egg  yolk. 

2  cups  scalded  milk.  Parmesan  cheese. 

Salt  and  cayenne. 

Process:  Cook  onion  and  pepper  in  two  tablespoons  butter 
five  minutes,  without  browning;  add  water  and  cook  until  onions 
are  soft  (about  forty  minutes).  Rub  through  a  sieve.  Melt  re- 
maining butter,  add  flour  and  stir  to  a  paste;  add  gradually  scalded 
milk,  stirring  constantly.  Combine  mixtures,  add  seasonings. 
Heat  to  boiling  point,  remove  from  range,  add  yolk  of  Ggg  slightly 
beaten.  Pass  Parmesan  cheese  and  hot,  crisp  crackers.  Two 
tablespoons  cheese  may  be  added  to  soup  when  adding  Qgg  yolk. 
Serve  very  hot. 

CHICKEN  STEW  WITH  TEA  BISCUIT 

Dress,  clean  and  cut  up  a  fowl.  Place  in  stew  pan,  cover  with 
boiling  water.  Add  three  slices  onion,  one  stalk  celery  broken  in 
pieces,  six  slices  carrot,  spray  of  parsley,  one-half  teaspoon  pepper- 
corns and  a  small  bit  bay  leaf.    Heat  to  boiling  point,  skim,  cover 


158  5^  Sunday  Dinners  '^^'^"'^'^ 


Fourth  Sunday 


and  simmer  slowly  until  meat  is  tender;  the  last  hour  of  cooking  add 
one  tablespoon  salt.  Remove  chicken,  add  one  cup  thin  cream, 
strain  stock  and  thicken  with  flour  diluted  with  cold  milk  or  water. 
Add  one-half  tablespoon  finely  chopped  parsley.  Serve  with  Tea 
Biscuit.     If  a  richer  sauce  is  desired,  butter  may  be  added  to  stock. 

TEA  BISCUIT 

2  cups  flour.  ^  teaspoon  salt. 

4  tablespoons  Cottolene.  4  teaspoons  baking  powder. 

%  cup  milk. 
Process:  Mix  and  sift  flour,  salt  and  baking  powder,  add 
Cottolene  and  rub  it  in  lightly  with  tips  of  fingers.  Add  milk  and 
mix  to  a  soft  dough  with  a  knife.  Toss  on  a  floured  board,  pat  and 
roll  to  one-half  inch  thickness.  Shape  with  a  small  biscuit  cutter, 
place  close  in  buttered  pan  and  bake  15  minutes  in  hot  oven. 

NOVEMBER  SALAD 

Arrange  thin  slices  of  crisp  Spanish  onion  in  nests  of  bleached 
chicory  leaves.  Pile  on  onion  Jonathan  apples  pared  and  cut  in 
one-half  inch  cubes,  celery  hearts  cut  in  small  pieces  and  fresh 
English  walnut  meats  cut  in  quarters.  There  should  be  an  equal 
quantity  of  apples  and  celery,  and  one  cup  of  nut  meats  to  two  cups 
each  of  the  others.  Moisten  with  Mayonnaise,  sprinkle  each  portion 
with  finely  chopped  green  pepper. 

SQUASH  PIE 

1  cup    squash    steamed    and  4  tablespoons    brandy    or 

strained.  Sherry. 

1  cup  cream  or  rich  milk.  1  teaspoon  cinnamon. 

1  cup  sugar.  13^  teaspoons  nutmeg. 

3  eggs  slightly  beaten.  1  teaspoon  ginger. 

Salt. 
Process:  Mix  the  ingredients  in  the  order  given,  stir  until 
ingredients  are  well  blended.  Line  a  deep,  perforated  pie  pan  with 
Rich  Paste;  brush  over  with  slightly  beaten  white  of  egg.  Turn  in 
squash  mixture  and  bake  in  a  moderate  oven.  Serve  cold  with 
whipped  cream  sweetened  and  flavored  with  mace. 


^ Merry  Christmas  to  friends! 
Merry  Christmas  to  foes! 
The  world's  bright  with  joy  ^  so 

Forget  all  your  woes. 
The  earth's  full  of  beauty,  of 

Love  and  good  cheer. 
Merry  Christmas  to  all  and  a 
Happy  New  Year. ' ' 

— Anon. 


'M^ 


.£^3  xy:r:r:s.....3iT:.. 


-I K 

i_^ 52  Sunday  Dinners  "ItTsZniay 

(menu 

Scotch  Potato  Soup 

Pork  Tenderloin  Lyonnaise 

Baked  Apples 

Scalloped  Potatoes  Fried  Egg  Plant 

Bermuda  Salad 

Apricot  Dumplings  —  Hard  Sauce 

Coffee 

4 V 

SCOTCH  POTATO  SOUP 

(For  recipe  see  Page  38.) 

PORK  TENDERLOIN  LYONNAISE 

Wipe  and  split  two  large  pork  tenderloins  in  halves  lengthwise; 
sprinkle  with  salt,  pepper  and  dredge  with  flour.  Melt  two  table- 
spoons each  of  Cottolene  and  butter  in  an  iron  frying  pan,  and  brown 
tenderloin  richly  on  both  sides  in  the  hot  fat.  Remove  to  well- 
greased  dripping  pan  and  add  to  fat  three  onions  thinly  sliced;  cook 
until  delicately  browned,  stirring  often.  Sprinkle  over  onions  two 
tablespoons  flour,  stir  well.  Put  two  tablespoons  vinegar  into  one- 
half  cup  hot  water,  add  slowly  to  onions,  mix  thoroughly.  Lay 
tenderloins  over  onions,  cover  closely  and  cook  in  the  oven  until 
meat  is  tender.  Dispose  tenderloin  on  hot  serving  platter  and  pour 
over  contents  of  frying  pan.  Vinegar  may  be  omitted  and  more 
water  added. 

BAKED  APPLES 

Wipe  and  core  eight  tart  apples;  arrange  them  in  a  granite  drip- 
ping pan.  Fill  cavities  with  sugar  and  drop  one-fourth  teaspoon 
butter  on  top  of  each,  sprinkle  with  cinnamon,  sprinkle  round  one- 
half  cup  sugar  and  pour  on  one  cup  cold  water.  Bake  in  a  slow  oven 
until  soft,  basting  often  with  syrup  in  pan.  Dispose  on  serving  dish 
and  sprinkle  with  granulated  sugar. 

SCALLOPED  POTATOES 

Wash,  pare  and  slice  six  medium-sized  potatoes.  Butter  a 
quart  baking  dish,  lay  in  a  layer  of  potatoes,  sprinkle  with  salt. 


Dec^mber  ^^     S  Uflduy     DiflfierS  161 


First  Sunday 


pepper,  and  dot  over  with  bits  of  butter,  dredge  with  flour  and 
sprinkle  lightly  with  chives.  Repeat  until  potatoes  are  used  and 
two  tablespoons  each  of  butter,  flour  and  chives.  Pour  over  one 
and  one-half  cups  milk.  Cover  and  bake  one  hour  in  the  oven. 
Remove  cover  and  brown  top.     Serve  in  baking  dish. 

BERMUDA  SALAD 

Slice  thinly  three  or  four  Bermuda  onions.  Sprinkle  with  one 
tablespoon  sugar,  one  teaspoon  salt  and  cover  with  ice  water.  Let 
stand  three  hours.     Drain  and  serve  with  French  Dressing. 

APRICOT  DUMPLINGS 

2  cups  flour.  1  tablespoon  Cottolene. 

}/2  teaspoon  salt.  1  cup  thick  cream. 

4  teaspoons  baking  powder.        Apricots. 

Process:  Mix  and  sift  flour,  salt  and  baking  powder,  rub  in 
Cottolene  with  tips  of  fingers,  add  cream,  cutting  it  into  flour  mixture 
with  a  knife.  Mix  well.  Turn  on  a  floured  board,  knead  slightly 
and  roll  out  to  one-half  inch  thickness.  Shape  with  a  large  biscuit- 
cutter  and  place  two  halves  of  peeled  apricots  (drained  from  the 
syrup  in  the  can)  on  each  circle.  Enclose  them,  pressing  edges  of 
dough  together.  Place  them  in  a  well-buttered  granite  dripping 
pan,  one  and  one-half  inches  apart;  sprinkle  round  them  one  cup 
granulated  sugar,  pour  around  two  and  one-half  cups  cold  water. 
Bake  in  a  hot  oven  twenty  minutes,  basting  three  times  during 
cooking.     Serve  with 

HARD  SAUCE 

J^  cup  butter.  1  cup  powdered  sugar. 

Sherry  wine,  brandy  or  vanilla.        Nutmeg. 

Process:  Cream  butter,  add  sugar  slowly,  stirring  constantly 
(this  gives  sauce  a  fine,  smooth  grain).  Flavor  as  desired  and  pass 
through  pastry  bag  and  rose  tube  onto  serving  dish.  Sprinkle  with 
nutmeg. 


162 52  Sunday  Dinners  "sZT/sum., 

(YKlentt 

Oyster  Soup 

Boiled  Leg  of  Mutton  —  Caper  Sauce 

Savory  Rice  —  Steamed  Squash 

Stuffed  Egg  Plant 

Lima  Bean  Salad 

Graham  Bread  Sandwiches 

Fig  Pudding 

Cafe  Noir 


OYSTER  SOUP 

1  quart  select  oysters.  34  cup  butter. 

4  cups  scalded  milk.  5i  teaspoon  salt. 

1  stalk  celery  broken  in  pieces.  J^  teaspoon  pepper. 

Process:  Place  oysters  in  a  colander;  pour  over  one  cup  cold 
water.  Take  up  each  oyster  with  the  fingers  to  remove  bits  of 
shells,  reserve  the  liquor.  Heat  to  boiling  point  and  strain  through 
double  cheese  cloth,  set  aside.  Scald  milk  with  celery,  remove 
celery  and  add  strained  oyster  liquor  to  milk.  Plump  oysters  in 
their  own  liquor,  take  up  with  a  perforated  skimmer  and  lay  over 
butter  and  seasonings,  place  in  a  hot  soup  tureen.  Strain  liquor  into 
milk  mixture  and  pour  the  latter  over  oysters.  Serve  at  once  with 
crisp,  hot  oyster  crackers. 

BOILED  LEG  OF  MUTTON 

Wipe  meat;  pound  gently  all  over  with  a  cleaver.  Place  in  a 
kettle  and  cover  with  cold  water,  add  one  small  carrot  sliced,  one 
turnip  sliced,  four  slices  onion,  two  sprays  parsley,  a  bit  of  bay  leaf 
and  one-half  teaspoon  peppercorns.  Cover  and  bring  quickly  to 
boiUng  point;  boil  five  minutes.     Skim.     Reduce  heat  and  simmer 


December  ^^   S UTiday   Difimrs  163 


Second  Sunday 

until  meat  is  tender  (from  two  to  three  hours).     Add  one  tablespoon 
salt  the  last  hour  of  cooking.     Serve  with 

CAPER  SAUCE 

3  tablespoons  butter.  3^  teaspoon  salt. 

3  tablespoons  flour.  3^  teaspoon  pepper. 

13^  cups  strained  mutton  broth  J^  cup  capers, 
(or  hot  water). 

Process:  Melt  butter  in  a  sauce-pan,  add  flour  mixed  with 
seasonings.  Stir  to  a  paste  and  pour  on  slowly  broth  in  which 
mutton  was  boiled,  first  removing  fat.  Beat  until  smooth  and  glossy, 
add  capers  and  heat  to  boiling  point.     Serve  in  sauce-boat. 

SAVORY  RICE 

Cook  one  cup  well-washed  rice  in  three  quarts  of  boiling  water 
until  .partially  softened.  Drain;  add  to  rice  two  cups  of  well-sea- 
soned White  Stock;  turn  into  double  boiler  and  steam  until  rice  is 
soft  and  stock  absorbed.  Stir  in  one-fourth  cup  butter,  one  table- 
spoon finely  chopped  chives  or  parsley.  Mix  well  with  a  fork  and 
turn  into  hot  serving  dish.     Sprinkle  with  pepper. 

STEAMED  SQUASH 

Cut  a  marrow  squash  in  slices,  remove  the  seeds  and  stringy 
portions,  pare  and  lay  in  a  steamer.  Cook  over  boiling  water  until 
tender.  Drain  perfectly  dry.  Mash  and  season  with  butter,  salt, 
pepper  and  a  Httle  sugar.  Serve  hot  with  tiny  dots  of  butter  over 
top. 

STUFFED  EGG  PLANT 

Cut  a  slice  from  the  stem  end  of  a  large  egg  plant.  Remove 
the  inside,  leaving  a  shell  one-eighth  inch  thick.  Cut  pulp  in  one- 
half  inch  cubes,  and  cook  in  boiling  salted  water  until  tender;  drain. 
Cook  two  tablespoons  butter  with  one  onion  finely  chopped,  until 
delicately  colored  (not  brown),  add  one  tablespoon  finely  chopped 
parsley.  Mix  with  egg  plant,  season  with  salt  and  pepper,  and  refill 
shell.  Cover  with  one-half  cup  buttered  crumbs  and  bake  in  the 
oven  until  heated  throughout  and  crumbs  are  brown.    Serve  in  shell. 


164  5^  Sunday  Dinners  ""'''"'" 


Second  Sunday 


LIMA  BEAN  SALAD 

2  cups  or  Cream  Dressing. 

1  can  lima  beans.  2  hard-cooked  eggs. 
French  dressing.  1  tablespoon    finely    chopped 

chives. 

Process:  Cook  beans  in  boiling  salted  water  until  tender;  drain. 
If  canned  French  lima  beans  are  used,  drain  from  liquor  in  can  and 
rinse  in  cold  water.  Cover  beans  with  French  Dressing,  let  stand 
one  hour.  Drain  and  sprinkle  with  chives  (onion  juice  may  be 
used).  Mix  with  Cream  Dressing  and  arrange  in  nests  of  lettuce 
heart  leaves.  Garnish  with  eggs  cut  in  quarters  lengthwise;  dip 
sharp  edge  in  French  Dressing,  then  in  finely  chopped  chives  or 
parsley. 

GRAHAM  BREAD  SANDWICHES 

Rub  one  cream  cheese  to  a  paste,  add  six  olives  finely  chopped 
and  one-half  cup  finely  chopped  pecans.  Spread  thin  slices  of 
graham  bread  with  chive  butter.  Spread  an  equal  number  sUces  of 
bread  with  cheese  mixture.  Lay  one  of  each  together,  press  edges, 
trim  oflp  crusts  and  cut  diagonally  across  in  triangles. 

GRAHAM  BREAD 

4  cups  boiling  water.  1  yeast  cake  dissolved  in 

2  tablespoons  sugar.  J^  cup  lukewarm  water. 

1  tablespoon  salt.  8  cups  Graham  flour, 

2  tablespoons  Cottolene.  6  cups  white  flour. 

Process:  Put  sugar,  salt  and  Cottolene  in  large  mixing  bowl. 
Pour  on  boiling  water;  when  lukewarm  add  dissolved  yeast  cake. 
Sift  together  Graham  and  white  flour,  reserving  one  cup  white  floui 
for  kneading.  Add  flour  gradually  to  water  mixture,  stirring  con- 
stantly; beat  as  mixture  becomes  stiff.  Turn  on  a  well-floured 
board  and  knead  until  dough  is  smooth  and  elastic.  Return  dough 
to  bowl,  cover  and  set  to  rise  in  a  warm  place.  When  dough  has 
doubled  its  bulk,  cut  it  down  with  a  knife  without  removing  from 
bowl;  cover  and  set  to  rise  again.  When  double  in  bulk,  knead 
slightly,  weigh  dough  and  divide  into  one-pound  loaves.  Shape 
loaves,  place  two  loaves  in  each  well-greased,  brick-shaped  bread 


December 
Second  Sunday 


52  Sunday  Dinners 


165 


pan,  brush  between  loaves  with  melted  Cottolere.     (There  will  be 

six  loaves.)     Cover  and  set  to  rise;  when  light,  bake  one  hour  in  a 

** bread  oven." 

CHIVE  BUTTER 

Cream  one-fourth  cup  butter;  add  two  tablespoons  very  finely 
chopped  chives.     Season  with  a  few  grains  salt  and  cayenne. 

FIG  PUDDING 


y^  cup  milk. 

1  cup  soft  brown  sugar. 

1  teaspoon  salt. 

Grated  rind  of  half  an  orange. 


1  cup  chopped  washed  figs. 

J^  cup  Cottolene. 

3  eggs  well  beaten. 

%}/2  cups  soft  bread  crumbs. 

Process:  Cover  bread  crumbs  with  milk.  Mix  Cottolene  with 
figs.  To  the  milk  mixture  add  eggs,  sugar,  salt  and  orange  rind; 
combine  mixtures.  Beat  thoroughly  and  turn  into  a  well-greased 
tube  mold;  cover  and  steam  three  hours.  Serve  with  Brandy 
or  Vanilla  Sauce. 


166        >  52  Sunday  Dinners  "rZtsunUy 

(Wlenu 

Cream  of  Carrot  Soup 

Pot  Roast  of  Beef  —  Mushroom  Sauce 

Browned  Potatoes  Parsley  Onions 

Parsnip  Fritters 

Cream  Cold  Slaw 

Steamed  Snow  Balls  —  Sauce  Souffle 

Coffee  —  Tea 


CRFAM  OF  CARROT  SOUP 

2  cups  chopped  carrots.  2  cups  scalded  milk. 

1  small  onion  sliced.  3^  cup  hot  cream. 

2  sprays  parsley.  34  cup  butter. 

34  cup  washed  rice.  2  tablespoons  flour. 

2  cups  water.  Salt,  pepper. 

Process:  Cook  carrots  in  water  until  tender.  Rub  through 
sieve,  reserving  the  liquor.  Cook  rice  in  milk  in  double  boiler  until 
soft.  Saute  onion  a  delicate  brown  in  butter,  add  flour  and  stir 
to  a  paste.  Add  carrot  m"  dure  to  milk  and  pour  slowly  over  flour 
paste,  stirriag  constantly;  heat  to  boiling  point  and  add  cream. 
Strain  into  hot  soup  tureer^  and  sprinkle  with  finely  chopped  parsley. 

POT  ROAST 

Wipe  five  pounds  beef  cut  from  top  of  round;  put  bits  of  fat  in  an 
iron  frying  pan,  shake  over  fire  until  tried  out  (there  should  be  about 
one-fourth  cup  fat).  Rub  meat  over  with  salt,  dredge  with  flour 
and  sear  quickly  over  in  hot  fat  turned  into  the  pot  in  which  meat  is 
to  roast.  Add  one  cup  boiling  water,  cover  closely  and  cook  slowly 
until  meat  is  tender  (about  four  or  five  hours),  turn  occasionally, 
add  only  sufficient  water  to  prevent  meat  burning.    The  last  hour  of 


December  ^^  Sunduy  Difimrs  167 


Third  Sunday 


cooking  sprinkle  well  with  salt  and  pepper.     Serve  with  brown 
gravy  made  from  liquor  in  pot. 

MUSHROOM  SAUCE 

4  tablespoons  butter.  1  egg  yolk  slightly  beaten. 

5^2  tablespoons  flour.  2  teaspoons  butter. 

2  cups  brown  stock.  J/^  tablespoon  Worcestershire  Sauce. 

}/2  can  small  mushrooms.     3^  teaspoon  Kitchen  Bouquet. 

Salt,  pepper. 
Process:  Brown  butter  richly  (without  burning)  in  a  sauce-pan; 
add  flour  and  continue  browning,  stirring  constantly.  Pour  on 
stock  slowly,  continue  stirring  until  sauce  is  smooth.  Drain  mush- 
rooms from  the  liquor  and  saute  them  delicately  in  butter.  Remove 
from  range,  add  egg  yolk  and  Worcestershire  Sauce;  add  Brown 
Sauce  slowly,  stirring  constantly.  Reheat  over  hot  water  and 
season  with  salt,  pepper  and  Kitchen  Bouquet. 

BROWNED  POTATOES 

Pare  the  desired  number  of  medium-sized  potatoes;  parboil  ten 
minutes  in  boiling  salted  water.  Drain,  dry  and  place  in  pan  around 
roast  beef,  veal  or  pork,  fifty  minutes  before  meat  is  done.  Baste 
with  the  liquor  in  pan  and  turn  often  to  brown  evenly. 

PARSLEY  ONIONS 

Select  the  desired  number  of  silver  skin  onions,  medium  size. 
Peel  and  cover  with  boiling  water,  bring  to  boiling  point,  boil  five 
minutes.  Drain  and  cover  again  with  boiling  salted  water.  Cook 
until  tender,  drain  and  remove  to  serving  dish.  Melt  one-third  cup 
butter  (for  one  dozen  onions)  in  same  sauce-pan,  add  one  teaspoon 
finely  chopped  parsley.  Pour  butter  over  onions  and  sprinkle  with 
black  pepper. 

PARSNIP  FRITTERS 

Wash  and  scrub  parsnips.  Cover  with  boiling  water  and  cook 
until  tender.  Drain,  plunge  in  cold  water  and  rub  off  skins  with  the 
hands.  Mash  and  rub  them  through  a  coarse  sieve.  Season  with 
salt  and  pepper,  moisten  with  a  little  cream  and  butter.     Flour  the 


168  5^  Sunday  Dinners  "'"'"^'^ 


Third  Sunday 


hands  and  shape  mixture  in  small,  flat,  oval  cakes.  Dredge  them 
with  flour  and  saute  a  golden  brown  in  melted  butter,  turning  them 
as  griddle  cakes.     Serve  very  hot. 

CREAM  COLD  SLAW 

Cut  a  firm,  crisp,  small  head  of  cabbage  in  quarters.  Cut  out 
the  stalk  and  shave  in  very  thin  slices  crosswise.  Cover  with  ice 
water  and  when  crisp  drain  dry.  Mix  with  the  following  Cream 
Dressing.  Pile  pyramid-like  in  a  glass  serving  dish,  and  serve  very 
cold.     If  cabbage  is  large,  use  half  a  head. 

CREAM  DRESSING 

One  cup  thick  sour  cream  (not  old  sour  cream).  Chill  and  stir 
in  one  teaspoon  salt,  a  few  grains  cayenne,  three  tablespoons  fine 
sugar  and  three  tablespoons  vinegar,  diluted  with  one  tablespoon 
cold  water.  Beat  well  and  pour  over  cabbage,  toss  lightly  with  a 
fork  and  sprinkle  with  one  teaspoon  finely  chopped  parsley. 

STEAMED  SNOW  BALLS 

14  cup  Cottolene.  3  teaspoons  baking  powder. 

1  cup  fine  sugar.  Whites  4  eggs  beaten  until  stiff. 

}/2  cup  milk.  3^  teaspoon  salt. 

^}/2  cups  pastry  flour.  J^  teaspoon  orange  extract. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly. Mix  and  sift  flour,  baking  powder  and  salt;  add  to  first 
mixture  alternately  with  milk.  Add  extract.  Cut  and  fold  in  whites 
of  eggs.  Fill  buttered  pop-over  cups  two-thirds  full,  place  in  steamer, 
cover  steamer  with  a  folded  crash  tea  towel,  cover  closely  and  steam 
forty-five  minutes.  Serve  with  orange  sauce  or  in  nests  of  Whipped 
Cream,  sweetened  and  flavored  with  Vanilla. 


F^Tsunday  5^  S uficjay  Difimrs 169 

EDITORS  NOTE: 

Thi%  mil  also  he  found  a  very  acceptable  menu  for  a  Christmas  Dinner. 

Qfrienu 

Oyster  Cocktails 

Cream  of  Almond  Soup  en  Tasse — Bread  Sticks 

Celery  Ripe  Olives 

Brace  of  Ducks  —  Stuffing 

Olive  Sauce 

Glazed  Sweet  Potatoes  —  "Thorn"  Apples 

Hawaiian  Salad 

Plum  Pudding  —  Brandy  Sauce 

Chocolate  Cake 

Bon  Bons  —  Nuts  and  Raisins  —  Fruits 

Cafe  Noir  —  Water  Biscuit  —  Cheese 

4 ^ 

OYSTER  COCKTAILS 

1  tablespoon  fresh  grated  horse-  1  tablespoon     Worcestershire 
radish.  Sauce. 

1  tablespoon  vinegar.  3  tablespoons  tomato  catsup. 

2  tablespoons  lemon  juice.  1  teaspoon  salt. 

Few  drops  Tobasco  Sauce. 
Process:  Mix  ingredients  in  the  order  given.  Chill  thoroughly 
and  pour  over  oyster  cocktails.  Place  six  small  oysters  in  each 
cocktail  glass,  add  sauce  and  serve  very  cold.  This  sauce  is  suffi- 
cient for  six  cocktails.  Oyster  Cocktails  may  be  served  very  at- 
tractively in  tomato  cups. 

CREAM  OF  ALMOND  SOUP 

2  quarts  chicken  or  white  stock.       2  tablespoons  cornstarch. 
13^  tablespoons  butter.  1  cup  hot  cream. 

^  cup  blanched  almonds.  Salt,  pepper. 

Few  grains  nutmeg. 
Process:  Cook  the  butter  and  flour  together  in  a  sauce-pan;  add 
gradually  hot  stock  until  of  the  consistency  to  pour;  then  add  remain- 


170    .  5^  Sunday  Dinners  '''"'"''' 


Fourth  Sunday 


ing  stock,  let  cook  gently  twenty  minutes.  Chop  almonds  fine,  then 
pound  them  to  a  paste,  add  to  first  mixture  and  beat  until  thoroughly 
blended.  Add  hot  cream  and  seasoning.  Serve  en  tasse;  sprinkle 
each  portion  with  finely  chopped  parsley. 

ROAST  BRACE  OF  DUCKS 

Dress  and  clean  a  brace  (two)  young  domestic  or  wild  ducks. 
Truss  same  as  goose.  If  domestic  ducks  are  used  they  may  be 
stuffed.  In  the  wild  ducks  place  in  each  a  head  of  celery;  this  is 
thought  to  improve  their  flavor.  Domestic  ducks  should  always 
be  cooked  "well  done"  and  twice  as  long  as  wild  ducks.  Place  the 
ducks  on  rack  in  dripping  pan,  sprinkle  with  salt  and  pepper,  cover 
breast  and  legs  with  very  thin  slices  of  fat  salt  pork.  Place  in  a  hot 
oven  and  roast  one  and  one-quarter  hours,  basting  every  five  minutes 
(with  fat  in  pan)  for  the  first  half  hour,  afterwards  every  ten  minutes. 
Domestic  ducks  require  a  hotter  oven  than  wild  ducks  or  fowl. 
When  tender,  remove  string  and  skewers.  Place  on  hot  serving 
platter,  surround  with  Thorn  Apples  and  serve  with  Olive  sauce. 

STUFFING 

2  cups  cracker  crumbs.  1  onion  finely  chopped. 

1  cup  English  walnut  meats  1  teaspoon  finely  chopped  pars- 

broken  in  small  bits.  ley. 

1  cup  thick  cream.  3^  teaspoon  celery  salt. 

3^  cup  butter.  3^  teaspoon  salt. 

J/g  teaspoon  black  pepper. 
Process:  Crush  crackers  with  the  hands,  not  too  fine.  Add 
nut  meats,  butter  melted,  cream,  onion  and  parsley;  mix  well  with 
a  fork;  add  seasonings.  If  stuffing  appears  too  dry  add  more  cream 
(a  cup  of  chopped  apple  or  celery  may  be  added).  This  is  sufficient 
stuffing  for  one  duck. 

OLIVE  SAUCE 

4  tablespoons  butter.  2  cups  Brown  Stock. 

1  slice  onion.  3^  teaspoon  salt. 

53^  tablespoons  flour.  34  teaspoon  pepper. 

1  dozen  olives. 
Process:   Melt  butter  in  sauce-pan,  add  onion  and  cook  until 


goT".  w.y  52  Sunday  Dinners m 

delicately  browned;  remove  onion  and  stir  butter  until  well  browned; 
add  flour  sifted  with  seasonings,  stir  to  a  smooth  paste  and  continue 
browning.  Add  stock  gradually,  beating  constantly.  Pare  the 
meat  from  olive  pits,  leaving  it  in  one  continuous  curl.  Cover  with 
boiling  water  and  cook  six  or  seven  minutes.  Drain  and  add  to 
Sauce. 

GLAZED  SWEET  POTATOES 

Wash  and  pare  six  medium-sized  sweet  potatoes.  Parboil  ten 
minutes  in  boiling  salted  water;  drain  and  cut  lengthwise  in  halves. 
Arrange  them  in  a  well-buttered  granite  dripping  pan.  Make  a 
syrup  by  boiling  one  cup  sugar  with  one-half  cup  water  and  two 
tablespoons  butter  three  or  four  minutes.  Dip  each  piece  of  potato 
into  syrup  and  arrange  in  dripping  pan.  Bake  until  potatoes  are 
tender  (about  forty  minutes)  basting  two  or  three  times  with  re- 
maining syrup.  Oven  should  not  be  too  hot  as  these  potatoes  will 
scorch  easily. 

"THORN"  APPLES 

Prepare  a  syrup  by  boiling  two  cups  sugar  and  one  and  three- 
fourths  cups  water  ten  minutes.  Wash,  wipe,  core  and  pare  the 
desired  number  of  apples  (about  eight  for  this  quantity  of  syrup). 
Drop  apples  into  syrup  when  pared,  to  prevent  discoloration.  Cook 
until  tender,  skimming  syrup  when  necessary.  Use  a  deep  sauce-pan 
for  this  purpose,  as  apples  cook  better  when  covered  with  syrup. 
Better  cook  four  apples  at  a  time.  Drain  from  syrup  and  fill  t'he 
cavities  with  quince  jelly  and  stick  apples  thickly  with  blanched  and 
shredded  almonds  slightly  toasted.  Cut  the  almonds  lengthwise  in 
three  pieces,  then  divide,  making  six  "thorns.'*  It  is  best  to  toast 
them  in  the  oven  until  they  are  a  golden  brown. 

HAWAIL^N  SALAD 

Arrange  slices  of  canned  Hawaiian  pineapple,  drained  from  the 
liquor  in  the  can,  in  nests  of  crisp  lettuce  heart  leaves.  Pile  on  these 
Malaga  grapes  peeled,  cut  in  halves  lengthwise  and  seeds  removed, 
mixed  with  an  equal  quantity  of  English  walnut  meats  broken  in 
pieces.  Sprinkle  thickly  with  candied  cherries,  cut  in  fine  shreds  or 
chopped.     Moisten  with  French  Dressing  No.  2. 


172    S2  Sunday  Dinners  ""^ZTsun^ay 

FRENCH  DRESSING  NO  2 

}/i  teaspoon  salt.  2  tablespoons  lemon  juice  or 

J^  teaspoon  paprika.  1  tablespoon  Tarragon  vinegar 

Few  grains  cayenne.  and 

6  tablespoons  olive  oil.  1  of  lemon  juice. 

Process:   Put  dry  ingredients  in  bowl,  add  oil,  mix  well,  then 

add  lemon  juice  slowly  while  stirring  constantly.     Chill  thoroughly 

and  use  on  Fruit  Salad. 

PLUM  PUDDING 

J^  lb.  stale  bread  crumbs.  %  cup  figs  chopped  fine. 

1  cup  scalded  milk.  3^  cup  citron  cut  in  thin  shreds 

^  cup  soft  brown  sugar.  %  cup  Cottolene. 

5  eggs.  M  cup  brandy. 

1  cup  raisins  seeded  and  Y2  grated  nutmeg, 

shredded.  1  teaspoon  cinnamon. 

^/i  cup  English  currants.  }/2  teaspoon  mace. 

J^  cup  English  walnut  meats        Yi  teaspoon  cloves. 

chopped.  V/2  teaspoons  salt. 

Process:  Add  crumbs  to  milk  and  let  soak  one  or  more  hours. 

Add  sugar,  yolks  of  eggs  beaten  very  light,  fruits  mixed  with  nut 

meats  and  citron.     Cream  Cottolene  and  add  to  first  mixture,  then 

brandy  and  spices  sifted  together.     Fold  in  whites  of  eggs  beaten 

stiff;  mix  thoroughly  and  turn  into  a  well-greased  tube  mold  and 

steam  five  to  six  hours.    Remove  from  mold  to  hot  serving  platter. 

Garnish  with  sprays  of  holly,  pour  around  brandy,  light  with  a  taper 

and  send  to  table  en  flambeau  (in  a  flame).     Serve  with  Brandy 

Sauce. 

BRANDY  SAUCE 

Y2  cup  butter.  %  cup  heavy  cream  whipped  stiff. 

1  cup  confectioners'  sugar.      2  tablespoons  brandy. 

Whites  2  eggs  beaten  stiff.       1  tablespoon  Jamaica  rum. 

y^  teaspoon  salt.  Grating  nutmeg. 

Process:  Cream  butter,  add  sugar  gradually,  stirring  constantly. 
Place  over  hot  water,  add  eggs  and  beat  with  a  Gem  whip  until 
evenly  blended,  cool  slightly  and  add  brandy,  rum  and  salt.  Fold  in 
cream  and  sprinkle  with  nutmeg. 


nmsunday  $2  Suuday  Dinners  173 

(YUenu 

Consomme  with  Barley 

Roast  Loin  oy  Pork  —  Brown  Gravy 

Apple  Rings 

Baked  Sweet  Potatoes 

Spiced  Peaches 

Apple  and  Date  Salad 

Cranberry  Tarts  —  Cheese 

Coffee 


CONSOMME  WITH  BARLEY 

%  quarts  consomme.  %  quarts  boiling  water. 

2  tablespoons  pearl  barley.  Salt. 

Chives  or  Parsley. 

Process:  Soak  barley  in  cold  water  over  night;  drain  and  cook 
in  boiling  salted  water  until  soft.  Drain  and  reheat  in  consomme. 
Sprinkle  in  one-half  tablespoon  finely  chopped  chives  or  parsley. 
Serve  with  crisp  crackers. 

ROAST  LOIN  OF  PORK 

Wipe  a  five-pound  loin  of  pork  (little  pig  if  possible);  sprinkle 
with  salt,  pepper,  powdered  sage  and  dredge  with  flour.  Place  in 
dripping  pan,  surround  with  some  of  the  fat  cut  in  small  cubes.  Set 
to  cook  in  a  moderate  oven  for  four  hours,  basting  every  ten  minutes 
for  the  first  half  hour  and  afterwards  every  fifteen  minutes,  with 
dripping  in  pan.  Remove  to  serving  platter,  surround  with  Apple 
Rings  and  make  a  gravy  same  as  for  other  roast  meats. 

APPLE  RINGS 


Pare,  core  and  cut  apples  that  are  not  too  sour,  in  rings  one-half 
inch  thick.     Sprinkle  them  with  lemon  juice.     Make  a  syrup'  by 


174  52  Sunday  Dinners  '""'^'' 


Fifth  Sunday 


cooking  one  cup  sugar  with  one  cup  water,  ten  minutes.  Drop  in 
three  or  four  Cassia  buds  or  pieces  of  stick  cinnamon.  Cook  three 
or  four  apple  rings  at  a  time  in  syrup  until  soft,  turning  often  to  pre- 
serve their  shape.  Drain  and  arrange  them  around  roast  loin  of 
pork.     The  syrup  may  be  used  for  stewing  apples  or  prunes. 

BAKED  SWEET  POTATOES 

Select  smooth  sweet  potatoes  of  uniform  size.  Wash  and  scrub 
with  a  vegetable  brush.  Bake  same  as  white  potatoes.  When  soft, 
break  the  skins,  put  into  each  a  teaspoon  butter  and  serve  hot. 

APPLE  AND  DATE  SALAD 

Pare  and  core  three  Jonathan  apples.  Cut  them  Julienne  style 
(in  straws);  there  should  be  two  cups.  Sprinkle  apples  with  lemon 
juice  to  prevent  discoloration.  Clean  one-half  pound  of  dates,  re- 
move skins  and  stones;  let  them  dry  oflP  in  the  oven.  When  cold 
cut  each  date  in  strips,  same  as  apples.  Mix  apples  and  dates  and 
marinate  them  with  French  Dressing.  Let  stand  one  hour.  Then 
add  one-half  cup  almonds  cut  in  shreds  lengthwise.  Mix  well  and 
serve  in  nests  of  lettuce  heart  leaves.  Mask  with  Mayonnaise 
Dressing. 

CRANBERRY  TARTS 

Roll  Rich  Paste  one-eighth  inch  thick;  cut  in  three-inch  squares. 
Put  one  or  two  teaspoons  Cranberry  mixture  on  one  side  of  square, 
moisten  the  edges  with  water,  fold  in  triangle  shape.  Crimp  the 
edges  and  prick  over  top  with  fork.  Bake  same  as  pies.  Sprinkle 
with  fine  sugar.     Serve  hot  with  cheese. 

CRANBERRY  MIXTURE 

2  cups  cranberries  chopped  moderately.         J^  cup  water. 
J^  cup  raisins  seeded  and  chopped.  Few  grains  salt. 

\}/2  cups  sugar.  1  tablespoon  butter. 

Process:  Mix  ingredients  in  the  order  given  (except  butter). 
Cook  until  soft,  stirring  constantly.  Add  butter,  chill  mixture. 
Use  for  pie  with  one  crust  and  decorate,  when  baked,  with  pastry 
cut  in  fancy  shapes  and  baked  on  a  tin  sheet,  or  use  for  filling  tarts. 


Supplementary  Recipes 

Including  recipes  for  a  few  cakes  for  special 
occasions y  a  variety  of  cookies  suitable  for  use  at 
any  time,  together  with  a  selection  of  breakfast 
cakes,  muffins,  rolls,  etc.,  that  would  not  usually 
come  within  the  compass  of  a  dinner  menu. 


BRIDE^S  CAKE 

\/2  cup  Cottolene.  3  teaspoons  baking  powder. 

2  cups  fine  granulated  sugar.  J^  teaspoon  salt. 

^2  cup  milk.  1  teaspoon  orange  extract. 

23/^  cups  pastry  flour.  Whites  of  8  eggs. 

Process:  Cream  Cottolene,  add  sugar  gradually,  beating  con- 
stantly. Mix  and  sift  flour  with  baking  powder  and  salt;  add  alter- 
nately to  first  mixture  with  milk,  continue  beating.  Add  extract, 
and  cut  and  fold  in  the  whites  of  eggs  beaten  until  stiff  and  dry.  Fill 
a  tube  cake  pan  well-greased  with  Cottolene,  two-thirds  full,  and 
bake  fifty  minutes  in  a  moderate  oven.  When  slightly  cool,  spread 
with  Ornamental  Frosting. 

TWELVE  POUND  FRUIT  CAKE 

"Groom's  Cake" 

Y2  pound  Cottolene.  23^  pounds  seeded  raisins. 

1  pound  brown  sugar  rolled.  3  pounds  currants. 

Yolks  12  eggs  well  beaten.  1  pound    citron    thinly    sliced 

2  cups  N.  O.  Molasses.  and  cut  in  shreds. 

1  pound  flour.  3^  pound  candied  cherries  cut 
}/2  tablespoon  cinnamon.  in  quarters. 

1  teaspoon  cloves.  J^  pound  candied  orange  peel 
^2  tablespoon  mace.  finely  chopped. 

1  teaspoon  salt.  34  pound  candied  lemon  peel 
1  teaspoon  soda.  finely  chopped. 

Whites  12  eggs  beaten  stiff.  34  cup  brandy. 

175 


176  Supplementary  Recipes 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly; add  egg  yolks,  continue  stirring  and  beating,  add  molasses, 
flour  mixed  and  sifted  with  spices,  salt  and  soda;  fold  in  the  whites 
of  eggs  and  lastly  add  the  fruit  except  citron.  Turn  mixture  into  a 
well-greased  pan  lined  with  several  thicknesses  of  heavy  paper,  put 
citron  into  mixture  in  layers,  having  a  layer  of  batter  on  top.  Divide 
the  mixture  equally  in  two  tube  pans,  eight  inches  in  diameter,  filling 
pans  two-thirds  full.     Bake  two  and  three-quarter  hours. 

NEW  ENGLAND  ELECTION  CAKE 

1  cup  bread  dough  slightly  rounded.     6  large  figs  chopped  fine. 
J^  cup  Cottolene.  V/i  cups  flour. 

2  eggs.  }/2  teaspoon  soda. 

1  cup  soft  brown  sugar.  -  34  teaspoon  cloves. 

}/2  cup  sour  milk.  }^  teaspoon  nutmeg. 

%  cup  seeded  and  shredded  raisins.      J^  teaspoon  cinnamon. 
1  teaspoon  salt. 

Process:  Cream  Cottolene  and  work  it  in  the  dough  with  the 
hand.  Add  eggs  well  beaten,  sugar,  soda  dissolved  in  milk,  fruit 
^dredged  with  one-fourth  cup  flour,  remainder  flour  mixed  and  sifted 
with  spices  and  salt.  Beat  thoroughly  with  the  hand.  Turn  mixture 
into  a  well-buttered,  brick-shaped  bread  pan,  cover  and  let  rise  for 
one  and  a  quarter  hours  in  a  warm  place.  Bake  one  hour  in  a  moder- 
ate oven.     Spread  with 

MILK  FROSTING 

\}/2  cups  granulated  sugar.  1  teaspoon  butter. 

3^  cup  rich  milk.  }/i  teaspoon    each    vanilla 

and  lemon  extract. 

Process:  Melt  butter  in  sauce-pan;  add  sugar  and  milk.  Stir 
constantly  that  sugar  may  not  stick  to  saucepan,  bring  to  boiling 
point  and  cook  without  stirring  twelve  to  fourteen  minutes.  Remove 
from  range  and  beat  until  of  the  consistency  to  spread;  add  flavoring 
and  pour  over  cake,  spread  evenly  with  spatula.  •  When  frosting  is 
firm,  crease  at  once  with  the  dull  edge  of  a  silver  knife.  When  eggs 
are  high  in  price,  this  frosting  will  prove  very  acceptable. 


Supplementary  Recipes  177 

CHOCOLATE  LAYER  CAKE 

4  squares  chocolate.  2  cups  pastry  flour. 

3  tablespoons  boiling  water.  2  teaspoons  baking  powder. 

J/^  cup  Cottolene.  34  teaspoon  salt. 

V/2  cups  sugar.  3  eggs. 

3^  cup  milk.  }/^  teaspoon  Vanilla. 

Process:  Melt  chocolate  over  hot  water,  add  boiling  water 
and  cook  over  hot  water  until  smooth,  stirring  constantly.  Cream 
Cottolene,  add  sugar  gradually,  stirring  constantly;  add  chocolate 
mixture.  Add  yolks  of  eggs  well  beaten.  Mix  and  sift  flour,  baking 
powder  and  salt,  add  alternately  to  first  mixture  with  milk.  Add 
flavoring,  and  cut  and  fold  in  the  stiflBy  beaten  whites  of  eggs.  Turn 
into  buttered  layer  cake  pans  and  bake  fifteen  minutes  in  a  hot  oven. 
Spread  with  Boiled  Frosting  (for  recipe  see  Page  ^^  and  sprinkle 
with  shredded  toasted  almonds  before  frosting  sets. 

VALENTINE  CAKES 

%  cup  Cottolene.  334  cups  flour. 

2  cups  sugar.  43/^  teaspoons  baking  powder. 

4  eggs.  1  teaspoon  rose  water. 

1  cup  milk.  34  teaspoon  mace. 

Yi  teaspoon  salt. 
Process:  Cream  Cottolene,  add  gradually  one  cup  sugar.  Beat 
egg  yolk  thick  and  light,  add  gradually  remaining  cup  sugar.  Com- 
bine mixtures.  Mix  and  sift  flour,  baking  powder,  mace  and  salt. 
Add  alternately  to  first  mixture  with  milk,  add  rose  water.  Then 
cut  and  fold  in  the  stiffly  beaten  whites  of  eggs.  Bake  in  small 
heart-shaped  individual  tins.  Cover  with  frosting  and  outline  the 
edge  with  tiny  red  candies. 

SEED  CAKES 

y^  cup  Cottolene.  1  teaspoon  salt. 

2  cups  sugar.  Flour. 

2  eggs  well  beaten.  V/2  tablespoons    caraway 

1  teaspoon  soda.  seeds. 

1  cup  buttermilk.  Raisins. 

Process  :  Cream  Cottolene,  add  sugar  gradually,  add  well  beaten 
egg,  soda  dissolved  in  milk,  salt,  seeds,  and  flour  to  make  a  soft 


178  Supplementary  Recipes 

dough.     Chill  the  dough  and  shape  as  other  cookies.     Place  a  seeded 
raisin  or  the  half  of  a  pecan  nut  meat  in  center  of  each  before  baking. 

CHOCOLATE  NUT  AND  FRUIT  COOKIES 

J^  cup  Cottolene.  1  cup  nut  meats  chopped. 

1  cup  sugar.  1  cup  raisins  seeded  and 
yi  cup  grated  chocolate.  shredded. 

2  extra  tablespoons  sugar.  23^  cups  flour. 

2  tablespoons  boiling  water.     3  tablespoons  baking  powder. 
2  eggs  well  beaten.  J^  teaspoon  salt. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly. Melt  chocolate  over  hot  water,  add  the  two  extra  table- 
spoons sugar  and  boiling  water.  Cook  one  minute;  when  cool  add 
to  first  mixture.  Add  beaten  eggs.  Mix  and  sift  flour  (reserving 
one-fourth  cup),  baking  powder  and  salt.  Add  to  cake  mixture. 
Add  fruit  and  nut  meats  dredged  with  remaining  flour.  Chill 
mixture.  Drop  from  spoon  onto  a  well-greased  baking  sheet  one 
and  one-half  inches  apart;  press  a  raisin  or  the  half  a  nut  meat  in 
center  of  each  cake  and  bake  in  a  moderate  oven. 

RAISIN  CAKELETS 

y^  cup  Cottolene.  3  teaspoons  baking  powder. 

1  cup  fine  sugar.  34  teaspoon  salt. 

2  eggs  well  beaten.  1  cup  raisins  seeded  and  cut  in 
Yolk  1  ^gg,  pieces. 

Y2  cup  milk.  1  tablespoon  flour. 

2  cups  flour.  Blanched  and  shredded  almonds. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly. Add  beaten  egg  yolk  and  eggs.  Mix  and  sift  flour,  baking 
powder  and  salt.  Add  to  first  mixture  alternately  with  milk;  add 
raisins  dredged  with  tablespoon  flour.  Beat  thoroughly  and  fill 
small,  buttered  individual  tins  two-thirds  full.  Strew  tops  with 
almonds,  sprinkle  with  powdered  sugar  and  bake  twelve  to  fifteen 
minutes  in  a  moderate  oven. 


Supplementary   Recipes  179 


PLAIN  GINGER  CAKES 

1  cup  N.  O.  molasses.  4  cups  flour. 

2  teaspoons  soda.  1  teaspoon  salt. 

y^  cup  Cottolene.  1  tablespoon  ginger. 

y^  cup  boiling  water.  1  teaspoon  cinnamon. 

34  teaspoon  cloves. 
I*ROCESs:  Add  soda  to  molasses.  Melt  Cottolene  in  boiling 
water;  combine  in  mixing  bowl.  Mix  and  sift  flour^  salt  and  spices, 
add  to  first  mixture  and  beat  thoroughly.  Chill  dough  and  roll  a 
small  portion  at  a  time  to  one-half  inch  thickness,  shape  with  a 
round  cutter.  Press  a  seeded  raisin  in  top  of  each,  sprinkle  with 
coarse  granulated  sugar.  Bake  in  a  moderate  oven.  It  may  be 
necessary  to  add  more  flour,  as  flour  varies  in  thickening  properties. 

BROWNIES 

3  tablespoons  Cottolene.  3^  cup  N.  O.  molasses. 

1  egg  well  beaten.  ^  cup  pecan  nut  meats 

yi  cup  powdered  sugar.  broken  in  small  bits. 

J/^  cup  bread  flour.  J^  teaspoon  salt. 

3^2  teaspoon  ginger. 
Process:   Cream  Cottolene  and  sugar  gradually,  add  molasses, 
beaten  egg,  flour  sifted  with  salt,  ginger  and  nut  meats.     Bake  in 
very  small  well-greased,  iron  gem  or  brownie  cups.     Place  one-half 
pecan  nut  meat 'on  top  of  each  cake. 

BRANDY  SNAPS 

J^  cup  molasses.  %  cup  granulated  sugar. 

34  cup  Cottolene.  1  tablespoon  ginger. 

y^  cup  flour.  34  teaspoon  nutmeg. 

3^8  teaspoon  salt. 
Process:  Put  molasses  in  sauce-pan,  bring  to  boiling  point; 
add  Cottolene  and,  when  melted,  add  flour  sifted  with  sugar,  ginger, 
nutmeg  and  salt.  Drop  from  tip  of  spoon  in  small  portions  on  a 
buttered  tin  sheet,  about  three  inches  apart.  Bake  in  a  slow  oven. 
When  slightly  cool,  remove  from  sheet  with  a  spatula  and  roll  over 
the  handle  of  a  wooden  spoon.     Lay  on  cake  cooler  until  crisp. 


ISO  Supplementary   Recipes 

BAKING  POWDER  BISCUITS 

2  cups  pastry  flour.  J^  teaspoon  salt. 

4  teaspoons  baking  powder.        2  tablespoons  Cottolene. 
^  cup  milk  or  water. 

Process:  Sift  together  flour,  baking  powder  and  salt.  Add 
shortening  and  rub  into  flour  with  tips  of  fingers,  using  a  light  touch. 
Add  milk  or  water,  mix  with  a  knife  to  a  soft  dough.  Turn  on  a 
lightly  floured  board;  knead  slightly.  Pat  and  roll  to  one-half  inch 
thickness.  Shape  with  small  biscuit  cutter.  Place  close  together 
in  a  buttered  pan  and  bake  in  a  hot  oven  fifteen  minutes. 


CREAM  FRUIT  ROLLS 

2  cups  pastry  flour.  1  tablespoon  Cottolene. 

J^  teaspoon  salt.  1  cup  cream. 

4  teaspoons  baking  powder.        Dates. 

Process:  Sift  together  flour,  salt  and  baking  powder;  add 
shortening  and  rub  in  with  tips  of  fingers.  Add  cream,  mix  with 
knife  to  a  soft  dough.  Turn  on  a  Hghtly  floured  board;  pat  and  roll 
to  one-third  inch  thickness.  Cut  with  biscuit  cutter,  place  one-half 
of  a  stoned  date  on  half  of  biscuit,  brush  edges  with  milk  and  fold 
as  Parker  House  Rolls.  Press  edges  together,  brush  top  of  rolls  with 
milk  and  place  one-half  date  on  top  of  each.  Bake  on  a  buttered 
sheet  in  a  hot  oven  fifteen  minutes. 

LITTLE  CREAM  BISCUIT 

2  cups  pastry  flour.  \i  teaspoon  salt. 

4  teaspoons  baking  powder.    1  tablespoon  Cottolene. 
J^  cup  of  rich  cream. 

Process:  Mix  and  sift  flour,  salt  and  baking  powder.  Rub  in 
Cottolene  with  tips  of  fingers.  Cut  the  cream  into  mixture  with  a 
silver  knife.  When  well  mixed,  toss  on  a  well-floured  board,  pat 
and  roll  one-half  inch  thick.  Shape  with  very  small  biscuit  cutter 
(size  of  silver  dollar),  brush  the  top  over  with  milk  and  bake  twelve 
to  fifteen  minutes  in  a  hot  oven. 


Supplementary   Recipes  181 


WHEAT  MUFFINS 

3  tablespoons  Cottolene.  4  teaspoons  baking  powder. 
J^  cup  sugar.  2  cups  flour. 

^  cup  thin  cream  or  milk.  3^  teaspoon  salt. 
1  ^gg  beaten  very  light. 
Process:  Cream  the  Cottolene  with  a  wooden  spoon.  Add 
sugar  gradually,  then  alternately  cream  and  flour  sifted  with  baking 
powder  and  salt.  Add  well-beaten  egg.  Bake  in  hot,  well-buttered 
gem  cups.  A  cup  of  blueberries  may  be  added  to  this  mixture  for 
blueberry  tea  cakes  or  one-fourth  pound  dates  may  be  stoned, 
chopped  and  added  to  the  butter  and  sugar  for  date  muflfins. 

GRAHAM  MUFFINS 

1  cup  Graham  flour.    .  1  cup  milk. 

,     1  cup  white  flour.  1  ^gg  beaten  very  light. 

34  cup  sugar  or  molasses.        2  tablespoons  Cottolene. 
1  teaspoon  salt.  4  teaspoons  baking  powder. 

Process:  Sift  together  flours,  sugar,  salt  and  baking  powder. 
Add  milk  gradually,  egg  beaten  very  light  and  melted  Cottolene. 
Beat  mixture  thoroughly.  Bake  in  hot,  buttered,  iron  gem  cups 
twenty-five  minutes  in  a  hot  oven. 

CORN  MUFFINS 

1  cup  corn  meal.  ]/2  teaspoon  salt. 

1  cup  white  flour.  1  cup  thin  cream  or  milk. 

4  teaspoons  baking  powder.  2  eggs  beaten  very  light. 
34  cup  sugar.  2  tablespoons  Cottolene. 

Process:  Sift  together  corn  meal,  flour,  baking  powder,  sugar 
and  salt.  Add  cream  or  milk  and  stir  to  a  smooth  batter.  Add  well 
beaten  eggs  and  melted  butter.  Beat  thoroughly  and  bake  in  hot 
buttered  gem  cups  in  a  hot  oven  twenty  minutes. 

PQPOVERS 

1  cup  flour.  y%  cup  milk. 

34  teaspoon  salt.  1  teaspoon  melted  Cottolene. 

2  eggs  beaten  very  light. 


182  Supplementary   Recipes 

Process:  Sift  flour  and  salt  together,  add  milk  gradually,  beating 
continuously.  Add  melted  Cottolene  and  beaten  eggs.  Beat  batter 
with  a  Dover  ^gg  beater  three  or  four  minutes  until  it  is  perfectly 
smooth,  creamy  and  full  of  bubbles.  Pour  into  hissing-hot,  well- 
greased  gem  cups  and  bake  in  a  hot  oven  thirty  to  thirty-five  min- 
utes. They  may  also  be  baked  in  earthen  custard  cups.  When 
baked  in  the  latter  vessel  they  will  have  a  glazed  appearance. 

SOUR  MILK  GRIDDLE  CAKES 

23^  cups  flour.  2  cups  rich  sour  milk. 

1  teaspoon  salt.  Vyi  teaspoons  soda. 

1  tablespoon  Cottolene.  1  egg  lightly  beaten. 
Process:  Mix  and  sift  flour,  salt  and  soda.    Add  sour  milk  and 

beat  to  a  smooth  batter.  Add  Cottolene  and  well-beaten  ^g^g', 
continue  beating  until  ingredients  are  thoroughly  blended.  Batter 
should  be  smooth  and  creamy.  Drop  by  spoonsful  on  well-greased, 
hot  griddle;  grease  griddle  with  melted  Cottolene.  Cook  on  one  side 
and,  when  Hght  and  covered  with  bubbles,  turn  and  cook  on  the 
other  side. 

WAFFLES 
33/^  cups  flour.  2  cups  milk. 

2  tablespoons  baking  powder.  Yolks  4  eggs. 
1  teaspoon  salt.                                        Whites  4  eggs. 

1  tablespoon  melted  Cottolene. 
Process:  Mix  and  sift  dry  ingredients,  add  milk  gradually, 
beating  constantly.  Add  Cottolene,  yolks  of  eggs  well-beaten  and 
whites  of  eggs  beaten  stiff.  Beat  mixture  thoroughly.  Cook  in 
well-greased,  hot  waffle  iron  (use  melted  Cottolene  for  greasing 
waffle  iron),  browning  first  on  one  side,  then  turn  iron  and  brown 
on  the  other.     Serve  with  maple  or  lemon  syrup. 

GERMAN  COFFEE  CAKE 

1  cup  scalded  milk.  1  compressed  yeast  cake  dissolved  in 

3  tablespoons  Cottolene.        34  cup  lukewarm  water. 
3^  cup  sugar.  1  egg  well  beaten. 

3^  teaspoon  salt.  3^  cup  seeded  and  shredded  raisins. 

Flour. 


Supplementary   Recipes 183 

Process:  Put  Cottolene,  sugar  and  salt  in  mixing  bowl;  add 
scalded  milk.  When  lukewarm  add  dissolved  yeast  cake,  beaten 
^g'g  and  suflScient  flour  to  make  a  very  thick  batter.  Beat  thor- 
oughly until  mixture  is  smooth.  Add  raisins,  cover  closely  and  set 
to  rise.  When  light,  spread  dough  in  buttered  dripping  pan  one 
inch  in  thickness;  cover  and  let  rise  again.  Before  placing  in  the 
oven,  brush  over  with  beaten  egg  and  cover  with  the  following  mixture: 

Melt  one-third  cup  butter  in  a  sauce-pan,  add  one-half  cup  sugar, 
mix  with  one  and  one-half  teaspoons  cinnamon.  When  sugar  is 
partially  melted  add  one  and  one-half  tablespoons  flour.  Mix 
well  and  spread  on  cake,  strew  top  with  blanched  and  shredded 
almonds,  bake  twenty-five  minutes  in  a  moderate  oven. 

SALAD  ROLLS 

1  cup  scalded  milk.  IJ^  cups  flour. 

3  tablespoons  sugar.  J^  cup  melted  Cottolene. 

1  teaspoon  salt.  2  eggs  well  beaten. 

1  compressed  yeast  cake  dis-    J^  teaspoon  grated  lemon  rind. 
solved  in  Flour. 

J^  cup  lukewarm  water. 
Process:  Put  sugar  and  salt  in  mixing  bowl,  pour  on  scalded 
milk.  When  lukewarm  add  dissolved  yeast  cake  and  one  and  one- 
half  cups  flour,  beat  thoroughly;  cover  and  let  rise;  when  light  add 
melted  Cottolene,  well  beaten  eggs,  grated  lemon  rind  and  just 
enough  flour  to  knead.  Cover  and  set  to  rise  again;  when  light 
turn  on  a  floured  board,  knead  slightly;  roll  to  one-half  inch  thick- 
ness, shape  with  very  small  biscuit  cutter,  then  roll  each  biscuit  in 
the  shape  of  a  finger  roll.  Place  on  a  buttered  sheet  an  inch  and 
one-half  apart;  set  to  rise,  and  bake  fifteen  minutes  in  a  hot  oven. 
Five  minutes  before  removing  from  oven,  brush  over  tops  with  white 
of  one  egg  slightly  beaten,  diluted  with  one  tablespoon  milk. 

CINNAMON  ROLLS 

2  cups  scalded  milk.  %  cup  sugar. 

1  compressed  yeast  cake  in  1  teaspoon  salt. 

y^  cup  lukewarm  water.  4  tablespoons   granulated   sugar. 

3  eggs  lightly  beaten.  }^  teaspoon  cinnamon. 
yi  cup  Cottolene.  Flour. 


184  Supplementary  Recipes 

Process:  Prepare  a  sponge  when  scalded  milk  is  lukewarm  by 
adding  two  cups  flour  and  dissolved  yeast  cake;  beat  thoroughly; 
cover  and  set  to  rise.  When  light,  add  well  beaten  eggs,  Cottolene 
worked  to  a  creamy  consistency,  sugar,  salt  and  flour  enough  to 
knead  (about  six  and  one-half  cups).  Knead  until  smooth  and 
elastic.  Roll  out  to  one-fourth  inch  thickness,  spread  generously 
with  soft  butter,  sprinkle  thickly  with  sugar  and  cinnamon,  mixed 
and  sifted.  Roll  like  jelly  roll;  cut  off  slices  one-half  inch  thick; 
set  them  close  together,  cut  side  down,  in  a  greased  dripping  pan. 
Brush  between  rolls  with  melted  Cottolene,  cover  and  set  to  rise. 
When  light,  bake  thirty  minutes  in  a  moderate  oven,  remove  from 
oven  and  brush  over  with  white  of  egg  diluted  with  two  tablespoons 
cold  milk.    Return  to  oven  to  brown;  repeat,  to  make  them  glossy. 

BLUEBERRY  TEA  CAKE 

3  tablespoons  Cottolene.  4  teaspoons  baking  powder 

J^  cup  sugar.  1  teaspoon  salt. 

1  egg.  1  cup  milk. 

2%  cups  bread  flour.  J^  cup  berries. 

Process:  Cream  Cottolene,  add  sugar  gradually,  stirring  con- 
stantly. Add  egg  beaten  thick  and  light.  Mix  and  sift  flour 
(except  three  tablespoons),  baking  powder  and  salt;  add  to  first 
mixture  alternately  with  milk.  Sprinkle  remaining  flour  over 
berries  and  fold  them  in  quickly.  Bake  in  well  greased  shallow 
pan  thirty  minutes  in  a  moderate  oven.  Serve  hot  with  Hard  Sauce 
or  cream,  or  with  butter. 

DOUGHNUTS 

3  eggs.  1  teaspoon  nutmeg. 

1}/^  cups  sugar.  2  teaspoons  salt. 

3  tablespoons  Cottolene.  V/i  cups  sour  cream. 

5  cups  bread  flour.  1}^  teaspoons  soda. 

Process:  Beat  eggs  very  light  without  separating  the  whites 
and  yolks;  add  sugar  gradually,  beating  constantly;  add  Cottolene 
and  continue  beating.  Mix  and  sift  flour,  nutmeg,  salt,  and  soda, 
add  alternately  to  first  mixture  with  sour  cream.  Chill  dough,  then 
toss  on  a  slightly  floured  board,  roll  to  one-half  inch  thickness;  shape 


Supplementary   Recipes  185 

with  cutter  and  fry  in  deep,  hot  Cottolene.     Drain  on  soft  brown 
paper.     When  cool,  sprinkle  with  powdered  sugar. 

CRULLERS 

4  tablespoons  Cottolene.  4  teaspoons  baking  powder. 

V/i  cup  sugar.  J/^  teaspoon  salt. 

2  eggs.  ^  cup  milk. 

4  cups  flour.  }/i  cup  Sherry  wine. 

]/i  teaspoon  nutmeg.  Cinnamon  and  powdered  sugar. 

Process:  Cream  the  Cottolene,  add  sugar  gradually,  beating 
constantly.  Add  yolks  beaten  thick  and  light,  and  whites  beaten 
stiff  and  dry.  Mix  and  sift  flour,  salt,  nutmeg  and  baking  powder, 
add  to  first  mixture  alternately  with  milk;  add  Sherry  wine.  Turn 
onto  a  well-floured  board  and  pat  and  roll  to  one-eighth  inch  thick- 
ness. Cut  in  pieces  three  inches  long  by  two  and  one-half  inches 
wide,  make  four  parallel  gashes  lengthwise  of  each  cruller,  at  equal 
distances  apart;  lift  each  by  running  fingers  through  gashes  and 
drop  carefully  into  hot  Cottolene;  turn  when  they  rise  to  top  of  fat. 
When  cooked,  drain  on  brown  paper  and  sprinkle  with  powdered 
sugar  mixed  with  a  little  cinnamon. 

(FRIED  OYSTERS  IN  CRACKER  MEAL) 

Wash  the  desired  number  of  New  York  Counts,  using  one  cup 
cold  water  to  a  quart  of  oysters.  Drain  and  dry  them  between  crash 
towels.  Sprinkle  with  salt  and  pepper,  dredge  with  flour  and  dip 
them,  one  at  a  time,  in  ^gg^  diluted  with  two  tablespoons  cold  water 
to  each  egg.  Then  dip  in  fine  cracker  meal.  It  is  very  important 
that  each  oyster  is  well  covered  with  crumbs.  Fry  in  deep  hot 
Cottolene  to  a  golden  brown.  Drain  on  brown  paper,  garnish  with 
stuffed  olives  and  sprays  of  parsley. 

FRIED  OYSTERS  (IN  BATTER) 

Follow  directions  in  the  foregoing  recipe,  and  dip  oysters  in 
batter  (see  next  page).  Fry  in  deep  hot  Cottolene,  turn  occasion- 
ally. Drain  and  serve  on  folded  napkin,  garnished  with  curled 
celery  and  slices  of  lemon  rind  dipped  in  finely  chopped  parsley. 


186  Supplementary   Recipes 

Batter 

1  cup  bread  flour.  3^  teaspoon  pepper. 

3^  teaspoon  salt.  2  eggs. 

}/2,  teaspoon  celery  salt.  %  cup  milk. 

Process:  Mix  and  sift  dry  ingredients;  add  milk  slowly,  beating 

constantly  until  batter  is  smooth.     Beat  eggs  thick  and  light,  cut  and 

fold  them  into  batter.     Beat  thoroughly  and  dip  the  drained  and 

dried  oysters  into  batter,  one  by  one,  and  fry  in  deep,  hot  Cottolene. 

COD  FISH  BALLS 

1  cup  "picked  up"  codfish.  1  egg  well  beaten. 

23^  cups  potatoes.  1  tablespoon  butter. 

Few  grains  pepper. 
Process:  Wash  fish  and  cover  with  cold  water;  let  stand  several 
hours,  "pick  up"  in  small  pieces.  Wash,  pare  and  cut  potatoes 
in  small  cubes,  measure  them,  soak  in  cold  water  for  an  hour;  cook 
with  fish  in  boiling  water  until  potatoes  are  soft.  Drain  through 
a  sieve  until  quite  dry;  return  to  sauce-pan  in  which  they  were 
cooked,  mash  thoroughly  that  there  may  be  no  lumps  left  in  potatoes. 
Add  butter,  egg  and  pepper.  Beat  with  a  slotted  wooden  spoon  until 
very  light.  Season  with  salt  if  necessary.  Take  up  by  rounded 
tablespoons,  place  in  croquette  basket  and  fry  one  minute  in  deep 
hot  Cottolene  (frying  six  fish  balls  at  a  time) ;  drain  on  brown  paper. 
Allow  fat  to  reheat  between  fryings. 

MAJTRE  D'HOTEL  BUTTER 

Process:  Cream  four  tablespoons  butter  with  a  wooden  spoon; 
add  one-half  teaspoon  salt,  one-eighth  teaspoon  pepper  and  a  few 
grains  cayenne,  in  the  order  given;  also  one-half  tablespoon  finely 
chopped  parsley,  and  three-fourths  tablespoon  lemon  juice,  drop  by 
drop,  beating  constantly.  This  is  used  as  a  dressing  for  certain 
kinds  of  fish. 


INDEX 


PAGE 

Alabama  Salad so 

Ambrosia 27 

Anise  Seed  Wafers 27 

Apple,  Baked 160 

Baked  and  Stuffed  with  Figs 138 

Cake  with  Lemon  Sauce 37 

Crab,  Spiced 147 

and  Date  Salad 174 

Pie  (Plain  Paste) 124 

Rings 173 

Sauce,  Chantilly 17 

Sauce,  Spiced 38 

Thorn 171 

Apricot  Dumplings 161 

Frozen 117 

Sauce,  Dried 46 

Asparagus,  Cream  of 66 

Salad 72 

Tips  in  Croustades 85 

with  Butter  Sauce 70 

Banana   Baked  (Sultana  Sauce) 60 

Fritters 126 

Sauce 24 

Beans,  Boiled,  White 39 

String,  Buttered 36 

String,  Salad 91 

Stringless,  with  Bacon 67 

Bechamel  Sauce 85 

Beef,  Boiled 23 

Corned,  boiled  with  Vegetables. ...  73 

Braised 139 

Fillets,  Pan  Broiled 108 

Fillet  Roast 125 

Pot  Roast 166 

RoUed  Rib  Roast 146 

Spiced 114 

Tongue,  Braised 29 

Beets,  Buttered 143 

in  Drawn  Butter 92 

Pickled 136 

Biscuit,  Baking  Powder 180 

Little  Cream 180 

Tea 158 

Blackberry  Roly-Poly 112 

Blueberry  Pie 99 

Steamed  Pudding 96 

Tea  Cake 184 

Bluefish  k  la  Creole 66 

Bouillon,  Chicken 54 

Clam 57 

Tomato 32,  97 

Brandy  Snaps 179 

Sauce 172 

Bread,  Biscuit  Tea 158 

Corn,  Thin 95 

Croutons 87 

Crusts 44 


PAGE 

Bread,  Graham 164 

Rings,  Imperial 100 

Sandwiches  (Nut  Bread) 152 

Sticks  ., 15,  150 

Broth,  Standard 32 

Brussels  Sprouts 34 

Cabbage,  Cream  Cold  Slaw 168 

New  Salad 102 

Peggy's  Sour 68 

Relish 20,63 

Salad 36 

Scalloped 140 

Cakes,  Anise  Seed  Wafers 27 

Apple  Cake 37 

Bride's  Cake 175 

Chocolate  Jumbles 42 

Chocolate  Layer 177 

Chocolate  Nut 18 

Chocolate,  Rich 106 

Cocoanut 56 

Cocoanut  Cubes 18 

Coffee  Cake,  German 182 

Corn  Starch  Loaf 68 

Fruit  Cake,  Twelve  Pound 175 

Griddle  (Sour  Milk) 182 

Marble 64 

New  England  Election 176 

Nut  and  Raisin 92 

Peach,  with  Sweetened  Cream .  . .   132 

Raisin  Cakelets 178 

Seed  Cakes 177 

Spanish  Layer 74 

Strawberry  Shortcake 69 

bultana 118 

Tea  Cake,  Blueberry 184 

Twelve  Pound  Fruit 175 

Valentine  Cakes 177 

White  Nut 102 

Cake  Frostings  (see  Frostings) 

Canapes,  Cheese 81 

Nova  Scotia 108 

Nut  and  Olive 142 

Shrimp  Cocktail 134 

Smoked  Sturgeon 57 

Tomato 119 

Caramel  Frosting  with  Nuts 93 

Carrot,  Cream  of 166 

Carrots  in  Cream  Sauce 72 

Cauliflower  ^  la  B6chamel Ill 

Salad 132 

with  Cheese  Sauce 95, 132 

Celery,  Creamed 29,  151 

Salads  (See  under  Heading  Salad) 

Cheese,  Balls 52,  99,  1 14 

Butter  Thins 97. 

Canap6 81 

Cottage 124 

Fingers 141 

187 


188 


INDEX 


PAGE 

Cheese,  and  Pimento  Salad 26 

Sauce 96 

Souffl6 58 

Cherry,  Duff 88 

Pie 80 

Punch 83 

Roly-Poly 85 

Sauce 86 

Chicken  Bouillon  Chantilly 54 

BroUed 110 

Consommfi  (See  under  Heading 
Con8umm6) 

Dumplings 47 

Fricassee 54 

Fried 131,137 

Pressed 104 

Stewed 47 

Stew  with  Tea  Biscuits 157 

Chih  Sauce 98 

Chive  Sauce  (See  under  Heading  Sauce) 
Chocolate  Cake  (See  under  Cakes) 

Hot  Sauce  (Ice  Cream) 18 

Chowder,  Com 25 

Clam,  Bouillon 57 

and  Tomato  ConsommS 142 

Cocktail,  Grape  Fruit 32 

Oyster 49,169 

Shrimp 134 

Cocoanut  Cake 56 

Cubes 18 

Cod,  Boiled  Fresh 135 

Fish  BaUs 186 

Coffee,  Boiled 30 

Cake,  German 182 

Caf6  au  Lait  (Iced) 99 

Iced 93 

Noir 21 

Consomm^,  Chicken  (Cold) 90 

Chicken,     with     Macaroni 

Rings  and  Tomatoes ....  35 
Chicken,  with  Poached  Egg 

Yolks 84 

Clam  and  Tomato ....  142 

Clear 149 

Duchess 15 

with  Barley 173 

with  Egg  Balls 19 

Princess 78 

Printani6re 100 

with  Rice  Balls 149 

au  Riz 113 

with  Vegetables 94 

Cookies 178, 179 

Com,  Bread,  Thin 95 

Chowder 25 

Fritters 63, 132 

Green,  Pudding 105 

Stewed  Dried 48 

Stewed  with  Tomatoes 129 

Sweet,  Boiled 117 

Sweet,  New  England  Style 154 

Corned  Beef,  with  Vegetables 73 

Cottage  Cheese 124 

Peach  Pudding 115 


PAGE 

Cottage  Pudding,  Steamed 24 

Cottolene,  How  to  Use 6,  7 

What  It  Is 5 

Crab  Meat 15 

Cranberry  Jelly 154 

Tarts 174 

Cream  Biscuit 180 

Dressing 50, 168 

Fruit  Rolls 180 

Gravy 131 

Salad  Dressing 105 

Sauce 151,155 

Croquettes,  Sweet  Potato 52 

Croutons .44, 87 

Crullers 185 

Cucumber  Baskets 117 

Culinary  Hints 12 

Currant  Jelly  Sauce 36 

Pie 83 

Pudding,  Steamed 46 

Custard  Pie 72 

DandeUon,  Greens 76 

Salad 73 

Desserts  (See  under  Heading  Fruits) 

Doughnuts 184 

Drawn  Butter  Sauce 92, 156 

Dressing,  Cream 50, 168 

French 79,83,172 

Mayonnaise 79 

Relish 64 

Salad  (Boiled) 98 

Salad  (Cream) 105 

Duck,  Roast  (with  stuffing) 170 

Dumplings,  Apricot 161 

Chicken 47 

Peach 129 

EggBaUs 19 

Sauce 95,  135 

and  Watercress  Salad 48 

Egg  Plant,  Fried 140 

Saut6  with  Fine  Herbs 41 

Stuffed 163 

Endive,  Celery  and  Green  Pepper  Salad.  17 

Dressed 129 

French 34 

Fig  Pudding 165 

Figs  in  Sherry  Jelly 92 

Fish,  Bass,  Black,  Baked 94 

Bass,  Sea,  Breaded 19 

Blue,  k  la  Creole 66 

Cod,  Boiled,  Fresh 135 

Codfish  Balls •. . .  186 

Finnan  Haddie,  Broiled 58 

Halibut,  Baked 62 

Halibut,  BoUed  (Cold) 116 

Lake  Trout,  in  Paper  Bag 33 

Perch.  Fried 84 

Sauce,  a  I'ltalienne 33 

Sauce,  Tartare 84 

White,  Planked 49 


INDEX 


189 


PAGE 

French  Dressing 79,  83,  172 

French  Fried  Potatoes 117 

Fricassee  of  Chicken 54 

Tomato 50 

Fritter,  Banana 126 

Corn 63,132 

Batter  (Egg  Plant) 140 

Parsnip 167 

Pineapple 45 

FrOStingS,  Boiled 56 

Caramel  with  Nuts 93 

Maple 103 

Milk 176 

Fruits,  Ambrosia 27 

Apples  (See  under  Heading  Apples) 

Apricots,  Frozen 117 

Canteloupe  h  la  Mode 113 

Crab  Apples,  Spiced 147 

Cranberry  Jelly 154 

Figs  in  Sherry  Jelly 92 

Grape  Fruit  Cocktail 32 

Peaches  (Sliced) 120 

Pineapple  Fritters. 45 

Raspberry  Whip 102 

Rhubarb,  Stewed 64 

Rhubarb  Tarts 52 

Strawberries,  Frozen 67,  74 

Watermelon  with  Sherry  Sauce ...  100 

Ginger  Cakes,  Plain 179 

Goose,  Roast I6 

Graham  Bread  and  Sandwiches 164 

Muffins 181 

Plum  Pudding 148 

Pudding,  Steamed 61 

Grandma's  Bread  Stuffing. 154 

Grape  Fruit  Cocktails 32 

Salad 52 

Gravy,  Cream 131 

Brown 146 

Griddle  Cakes 182 

Guinea  Fowl,  Roast 40 

Halibut,   Baked 62 

Boiled  (Cold) 116 

Ham,  Baked 5i 

Hamburg  Roast 8i 

Hard  Sauce 161 

Hints,  Culinary 11,  12 

Horse-Radish  Sauce 5i,  120 

Ices,  Orange 42 

Raspberry 113 

Ice  Cream,  Peach 106, 109 

Sauce,  (Hot  Chocolate) ....      18 
Vanilla 17 

Imperial  Rings 100 

Sticks : 15 

Introductory 3,4 

Lake  Trout  in  Paper  Bag 33 


PAGE 

Lamb,  Breast  of.  Stuffed  and  Roasted  .  .  35 

Chops,  Breaded 78 

Shoulder  of.  Roast 87 

Stuffing 36 

Lemon  Pie 20 

Sauce 37 

Lettuce,  Head,  Dressed 41,  111 

Cream  of 104 

Garden  Cress  and  Onion  Salad .  120 

with  Cream  Dressing 85 

Peppergrass  and  Onion  Salad.. .  109 

Radish  and  Onion  Salad 123 

Liver,  Calf's,  Braised .*. .    71 

Loaf  Cake,  Com  Starch 68 

Macaroni  with  Tomato  Sauce 23 

Maitre  D'Hotel  Butter 186 

Marble  Cake 64 

Mayonnaise  Dressing 79 

Measure,  How  to 10 

Mint  Sauce 88 

Meats,  Beef  (See  under  Heading  Beef) 

Calf's  Liver  Braised 71 

Ham,  Baked 51 

Hamburg  Roast 81 

Hearts  Stuffed  with  Vegetables. .   101 
Lamb  (See  under  Heading  Lamb) 

Mutton  Chops,  Breaded "60 

Mutton,  Boiled  Leg 162 

Ox  Joints  en  Casserole 25 

Pork  (See  under  Heading  Pork) 
Poultry  (See  Poultry) 
Sausage,  Summer  (AM>etizer) .  .  .   125 
Steak,  Flank,  Stuffed  and  Braised     75 

Tongue,  Braised  Beef 29 

Tongue,  Boiled 97 

Veal   (See  under  Heading  Veal) 
Venison,  Roast 150 

Meringue,  (Lemon  Pie) 21 

Muffins,  Corn 181 

Graham -181 

Popovers 181 

Wheat 181 

Mushroom  Sauce 167 

Mutton,  Leg,  Boiled 162 

Chops,  Breaded 60 

Noodle  Soup 22 

Nut  and  Olive  Canap6 142 

and  Prune  Salad 55 

Bread  Sandwiches 152 

Cakes 18.  92,  102 

Olive  and  Nut  Canap63 142 

Sauce 170 

Onion,  Bermuda  with  Buttered  Sauce. . .  29 

Cream  of 157 

Creamed 155 

and  Pepper  Salad 127 

au  Gratin 17 

with  Cream. 48 

Parsley 167 


190 


INDEX 


PAGE 

Orange  ice 42 

Sauce 126 

Ox  Joints  en  Casserole 25 

Oysters,  Cocktail 49,  169 

Fried  (in  Batter) 185 

Fried  (in  Cracker  Meal) 185 

on  Half  Shell 14 

Soup 162 

Parsnip  Fritters 167 

Mashed 45 

Sauted  in  Batter 26 

Paste,  Plain 124 

Rich 127 

Pea,  Cream  of 122 

Green,  and  Carrots  in  Cream. Sauce  82 

Green 79 

and  Onions,  French  Style 109 

Peach  Cake  with  Sweetened  Cream 132 

Cottage  Pudding 115 

Duff 141 

Dumplings 129 

Ice  Cream 106, 109 

Pudding,  steamed 136 

Sliced 120 

Pear  Salad '. 115 

Perch,  Fried 84 

PicaUiUi 143 

Pie,  Apple 124 

Blueberry 99 

Cherry 80 

Cranberry  Tarts 174 

Currant 83 

Custard 72 

Lemon 20 

Mock  Cherry 144 

Mock  Mince 127 

Plain  Paste 124 

Pumpkin 156 

Raisin 50 

Rhubarb 48 

Rich  Paste 127 

Squash 39,158 

Pigeon,  Young,  Stuffed  and  Braised. .  .69,  70 

pineapple  Fritters 45,  46 

Plum  Pudding  : 172 

Pudding,  Graham 148 

Pudding,  Yankee 30 

Popovers 181 

Pork,  Roa.st 173 

Shoulder  of,  Roast 38 

Tenderloin,  Lyonnaise 160 

Potato,  Aurora 63 

Baked 140 

Balls 123 

BoUed 135 

Browned 167 

Carlsbad 108 

Chateau 67 

Erin 39 

Franconia 147 

French  Fried 117 

Fried  Whole 61 


PAGE 

Potato,  on  Half  Shell 58 

k  r  Italienne 114 

Lattice 105 

New,  Croamed 120 

New,  with  Chive  Sauce 78 

New,  with  New  Peas 88 

Norwegian 20 

P^sley 95,  125 

Puff 101 

Roast,  New 82 

Roses Ill 

Salad 98 

Saratoga  Chips 91 

Scalloped 160 

Shredded 85 

Souffl6 , 41 

Soup 38,  134 

Stuffed 129 

Potatoes,  Sweet,  Baked 174 

Browned 138 

Croquettes 52 

Glazed 171 

Mashed 151 

Southern  Style 36 

Poultry,  Chicken    (See    under    Heading 
Chicken) 

Duck,  Roast 170 

Goose,  Roast 16 

Guinea  Fowl,  Roast 40 

Pigeon,    Young     (Stuffed    and 

Braised) 69 

Turkey,  Roast 153 

Prune  and  Nut  Salad 55 

Pudding,  Apricot  Dumplings 161 

Blackberry,  Roly-Poly 112 

Blueberry,  Steamed 96 

Cherry  Duff 88 

Cherry  Roly-Poly 85 

Cottage  Pudding,  Steamed ...  24 

Currant,  Steamed 46 

Fig 165 

Graham,  Steamed 61 

Green  Corn 105 

Peach     (See    under   Heading 

Peach) 
Plum  (See  under  heading  Plum) 

Raspberry  Whip 102 

Rice,  Eggless 34 

Rice,  with  Pineapple,  Frozen .  152 

Steamed  Snow  Balls 168 

Thanksgiving 155 

Pumpkin  Pie 156 

Punch,  Cherry ^ 83 

Raisin  Cakeleta 178 

and  Nut  Cake 92 

Pie 50 

Raspberry  Ice 113 

Whip 102 

Relish,  Cabbage 20,  63 

Dressing 64 

Rhubarb  Pie '. 48 

Sauce 41 

Stewed 64 


INDEX 


191 


PAGE 

Rhubarb  Tarts 52 

Rice,    BaUs 28 

Boiled 26 

Cream  of 75 

Pudding,  Eggleas 34 

au  Gratin 71 

Frozen,  with  Pineapple 152 

Savory 163 

Spanish 45 

Rich  Paste 127 

Rolls,  Cinnamon 183 

Cream  Fruit ^    180 

Salad 183 

Romaine  with  French  Dressing 140 

Salads,  Alabama 50 

Apple  and  Date 174 

Asparagus 72 

Bean  (String) 91 

Bermuda 161 

Cabbage 36 

Cauliflower 132 

Celery 39 

Cheese  and  Pimento 26 

Chiffonade 23 

Dandelion 73 

Endive,      Celery     and     Green 

Pepper 17 

EscaroUe 147 

Florida 29 

Garden  Cress  with  Orange 82 

Grape  Fruit 52 

Hawaiian 171 

June 79 

Lettuce     (See     under    Heading 
Lettuce) 

Lima  Bean 164 

New  Cabbage 102 

November 158 

Pear 115 

Pepper  and  Fruit 151 

Pepper  and  Onion 127 

Potato 98 

Prune  and  Nut 55 

Red  Cabbage,  Celery  and  Onion  46 

Rolls 183 

Spinach 70 

Stuffed  Tomato 144 

Tomato 105 

Tomato  and  Onion 96 

Watercress  and  Egg 48 

Salad  Dressing  (see  Dressing) 

Sandwiches,  Graham  Bread 164 

Nut  Bread 152 

Saratoga  Chips 91 

Sauce,   Apple,  Spiced 38 

Apricot,  Dried 46 

Banana 24 

B6chamel 85 

Brandy 172 

Brown  Gravy 146 

Brown 82 

Brown  Sugar 148 

Caper 163 


PAGE 

Sauce,    Cheese 96 

Cheny 86 

Chili 98 

Chive 79 

Chive  Butter 165 

Cream  Gravy 131 

Cream 151,155 

Creamy 112 

Creole 122 

Currant  Jelly 36 

Drawn  Butter 92, 156 

Egg 95,135 

Foamy 96,141 

Giblet 154 

Golden 102 

Hard 161 

Hot  Chocolate  (Ice  Cream) 18 

Hot  Horse  Radish 51 

Horse  Radish  (Whipped  Cream) .   120 

Italienne 33 

Lemon 37 

Mint 88 

Mushroom 167 

Olive 170 

Orange 126 

Rhubarb 41 

Sherry 100,130 

Signora 60 

Strawberry 74 

Sultana 61 

Tartare 84 

Tomato 23 

Vanilla 136 

Viennaise 110 

Vinaigrette 116 

Wine 150 

Sausage,  Summer  (Appetizer) 125 

Sherry  Sauce 100,  130 

Short  Cake,  Strawberry 68 

Shrimp  Cocktails 134 

Slaw,   Hot 155 

Kole 138 

Cream,  Cold 168 

Snow  Balls,  Steamed 168 

Souffle,   Cheese 58 

Potato 41 

Soups,  Almond,  Cream  of 169 

Asparagus,  Cream  of 66 

Carrot,  Cream  of ,-  166 

Chicken  Bouillon,  Chantilly  ....  54 

Clam  Bouillon 57 

Consommes  (See  under  Heading 
Consommes) 

Com  Chowder 25 

Lettuce,  Cream  of 104 

Noodle 22 

Onion,  Cream  of 157 

Oyster 162 

Pea,  Cream  of 122 

Potato 134 

Potato,  Scotch 38 

Rice,  Cream  of 75 

Spanish 62 

Spinach,  Cream  of 69 


192 


INDEX 


PAGE 

Soups,   Spring 44 

Tomato  Bouillon 32,  97 

Tomato 40 

Vegetable 137 

Spinach  Cream  of 69 

with  Cream 123 

with  Deviled  Eggs 55 

Salad 70 

Squash,  Baked 144 

Pie 39,  158 

Steamed 120,  163 

Steak,  Flank,  Stuffed  and  Braised .  75 

Stew,  Chicken,  with  Tea  Biscuits. .  157 

Strawberries,  Frozen 67,  74 

Sauce 74 

Short  Cake 59 

Stuffing,  Bread,  Grandma's 154 

Black  Bass 94 

Fish 34 

Hearts 101 

Lamb 36 

Pigeon 70 

Potato  and  Nut 16 

Roast  Duck ' 170 

Sturgeon,  Canap6,  Smoked 57 

Succotash 114 

SultanaCake 118 

Sauce 61 

Sweet  Potatoes,  Southern  Style 36 

Croquettes. 52 

Swiss  Chard,  with  Bacon 88 

Table  of  Measures 10 

Time-,  for  Cooking 11 

Tartare  Sauce 84 

Tarts,  Cranberry 17i 

Rhubarb tl 

Tea  Biscuit 1 -& 

Iced i 

Spiced  (Iced) i  ;3 

Thanksgiving  Pudding i53 

Timbales,  Swedish 15 

Time-tables  for  Cooking,  Bakmg, 
Frying,  etc 11 

Tomato,  Baked 147 

Bouillon 32,97 

BroUed 98,126 

Canap6 119 

and  Clam  Consomm6 142 

Fricassee 50 

Salad  (§ee  Heading  Salad) 

Sauce 23 

Scalloped 135 

Soup 40 

Stewed 20 

Stuffed 138 

Tongue,  Boiled 97 

Braised  Beef 29 

Turkey,  Roast 153 

Turnips  in  Cream  Sauce 129 

% 


PAGE 

Valentine  Cake 177 

Vanilla  ice  Cream 17 

Sauce 136 

Veal  Breast  of,  Roasted 45 

Loaf 91,119 

Pot  Pie  with  Baked  Dumplings ....   143 

Shoulder,  Braised 122 

Spanish  Style 128 

Vegetables,  Asparagus 70,  85 

Beans  (See  Heading  Beans) 
Beets  (See  Heading  Beets) 

Brussels  Sprouts 34 

Cabbage  (See  under  Head- 
ing Cabbage) 
Carrots     and     Turnips     in 

Cream    Sauce 72 

Cauliflower  (Cheese  Sauce) .     96 
Cauliflower  k  la  B6chamel .  .    Ill 

Celery,  Creamed 29,  151 

Corn    (See   under   Heading 
Corn) 

Cucumber  Baskets 117 

Dandelion  Greens 76 

Egg  Plant  (See  under  Head- 
ing Egg  Plant) 

Endive 34,  129 

Garden  Cress  with  Orange . .     82 
Lettuce  with  Cream  Dress- 
ing      85 

Ijettuce,  Dressed,  Head.  .41,  111 
Onions   (See  under  Heading 
Onions) 

Parsnips,  Mashed 45 

Parsnips,  Sauted  in  Butter .      26 
Peas  (See  Heading  Peas) 

PicalliUi 143 

Potatoes  (See   under  Head- 
ing Potatoes) 
Rice    (See    under    Heading 

Rice) 
Romaine  with  French  Dress- 
ing     140 

Slaw  (See  Cabbage) 

Soup 137 

Spinach  (See  Spinach) 
Squash  (See  Squash) 

Succotash 114 

Swiss  Chard,  with  Bacon ...     88 
Tomatoes  (See  under  Head- 
ing Tomatoes) 
Turnips  in  Cream  Sauce .  .  .    129 

Venison,  Roast 150 

Wafers,  Anise  Seed 27 

Waffles 182 

Watermelon  with  Sherry  Sauce —  lOO 

Wheat  Muffins I8i 

Whitefish,  Planked 49 

Yankee  Plum  Pudding 30 

R.  R.  DONNELLEY  A  SONS  CO.,  CHICAGO 


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